1/4 cup raspberry liqueur -- heated
2 cups dried cherries
4 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
1 cup butter -- room temperature
4 large eggs
4 ounces bittersweet chocolate -- chopped 1/4" pieces
4 ounces white chocolate -- chopped 1/4" pieces
Combine heated raspberry liqueur and cherries and let steep for 30 minutes. Drain well on paper towels.
Sift together flour, baking powder and salt. Set aside.
Place sugar and butter in electric mixing bowl and beat for 2 minutes; scrape down bowl and beat another 4 minutes until very smooth. Add the eggs, 1 at a time, beating after each addition and scraping bowl as necessary. Beat on high for 30 seconds after all the eggs have been incorporated. Turn mixer to low and slowly add flour to the butter mixture. Add chocolate and cherries and stir just to combine. You might want to use a rubber spatula to finish mixing in the chocolate and cherries.
Turn dough onto floured work surface and knead lightly. Divide dough into 4 equal pieces. Shape each into a log about 10" long, 2" wide and 1 1/2" tall. Place on greased and floured baking sheets (or onto parchment lined sheets). Bake at 325 for 35 minutes, rotating sheets halfway through. They are ready when they are just getting golden and the dough is set through.
Remove from oven and let stand for at least 20 minutes. Transfer logs to a cutting board and cut on the diagonal into 1/2" thick slices using a serrated knife. Place upright on cookie sheet and bake for another 15-20 minutes or until dried through. Cool thouroughly before storing in a tightly sealed plastic container.
NOTES : You may want to shape the dough directly on the baking sheets.
You can use all white chocolate for a lighter looking biscotti.