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Black Forest Biscotti

• 4 squares (1 ounce each) unsweetened chocolate
• 1/2 stick (4 tablespoons) unsalted butter
• 3 large eggs
• 1 cup sugar
• 2 cups all purpose flour
• 2 teaspoons baking powder
• 1/8 teaspoon salt
• 1 cup walnuts (4 ounces) toasted and chopped
• 1 cup dried sour cherries, coarsely chopped or dried cranberries

Instructions:
Melt chocolate and butter in small saucepan.
Beat eggs and sugar in a large bowl with a fork to mix. Stir in chocolate mixture until blended, then stir in flour, baking powder and salt. Add nuts and dried cherries. Knead until incorporated. Cut dough in 3 pieces. Wrap and chill until firm.
Heat oven to 350 degrees.
With lightly floured hands, roll each piece of dough into a 9-inch log. Place logs crosswise 3 inches apart on an ungreased large cookie sheet. Press logs to flatten to 2 inches wide.
Bake 30 minutes. Carefully remove logs with a broad spatula to a cutting board. Using a large heavy knife, cut each log diagonally in 1/2-inch slices. Arrange slices upright on cookie sheet. Bake 20 minutes longer. Remove to wire rack to cool.
Makes 48