1 angel food cake (13 ounces)
1 cup dark chocolate bits
¼ cup minced dried cherries
¼ cup minced dried apricots
¼ cup sparkling sugar (large granule sugar)
Heat the oven to 300 degrees. Set a metal rack over a baking sheet.
Cut the cake into sticks measuring about 4 inches long, 1 inch wide and ½ inch thick. Arrange the sticks on the rack, leaving space between. Bake for 20-30 minutes, or until the sticks are dried and firm. Allow to cool.
In a microwave-safe bowl, heat the chocolate bits on high in 20-second bursts, stirring between each, until melted and smooth. Drizzle the chocolate over the biscotti.
While the chocolate is still melted, sprinkle with the minced cherries, apricots and sugar. Allow to harden. Store in an airtight container at room temperature between sheets of waxed paper.
Makes 3 dozen cookies.
@Recipe nutrition:Nutrition values per cookie: 60 calories, 2 g fat (1 g saturated), 11 g carbohydrates, 1 g fiber, 1 g protein, 0 cholesterol; 75 mg sodium.
Alison Ladman for the Associated Press