Chocolate Cherry Biscotti


Parchment paper for the pan
1 package (18.25 ounces) plain yellow cake mix
8 tablespoons (1 stick) butter, melted
2 large eggs
1 cup all-purpose flour
1/2 cup semi-sweet chocolate chunks
1/2 cup Mariani Dried Cherries
1 cup white chocolate for dipping


Makes: 18 Biscotti
Preparation Time: 15 minutes
Baking Time: 30 to 35 minutes for first baking, 10 minutes for second.
Resting Time in Oven: 30 to 40 minutes

1. Place a rack in the center of the oven and preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside.
2. Place the cake mix, melted butter, eggs and flour in a large mixing bowl. Blend with an electric mixer on low speed until well blended, 3 or 4 minutes. Add the semi-sweet chocolate chips and Mariani Dried Cherries and mix by hand with a rubber spatula until blended in. Scrape the sides of the bowl with the rubber spatula. The dough should come together into a ball. Transfer it to the prepared baking sheet. With floured hands, shape the dough into a rectangle about 14 inches long by 4 inches wide by 1/2 inch thick. Mound the dough so it is slightly higher in the center. Place the baking sheet in the oven.
3. Bake the biscotti rectangle until it feels firm when lightly pressed with your finger and a toothpick inserted in the center comes out clean, 30 to 35 minutes. Remove the baking sheet from the oven and let the biscotti cool 10 minutes. Leave the oven on.
4. Cutting on the baking sheet, use a sharp serrated knife to slice the rectangle on the diagonal into 1-inch-thick slices. You should get 14 slices. Carefully turn these slides onto their sides, using the slicing knife to arrange them on the same baking sheet. Return the baking sheet to the oven.
5. Bake the biscotti 10 minutes. Turn the oven off, and let the biscotti remain in the oven until they are crisp, 30 to 40 minutes more. Remove the baking sheet from the oven, transfer the biscotti to a rack, and allow them to cool completely, 2 hours.
6. Dip the bottoms in white chocolate when completely cooled.
*Store the biscotti in an airtight container at room temperature for up to several weeks.