Sunday, October 28, 2012

Death by Biscotti

This recipe is heavenly.  Crumble it in coffee ice cream - you will thank me. That is, if you don’t die from deliciousness... 

Biscotti with Dried Cherries, Chocolate And Almonds
  • 1 1/4 cups all purpose flour 
  • 1 1/4 cups pastry flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup sugar
  • 2 large eggs
  • 1/4 cup olive oil  
  • 1 teaspoon grated orange zest or a tablespoon of orange juice 
  • 1 teaspoon vanilla extract 
  • 1/2 cup dried tart cherries, finely chopped (or, 3/4 cups mixture of cranberries & cherries)
  • 1/2 cup almonds, finely chopped (I find pecans taste better for this recipe)
  • 2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)

Preheat oven to 350 degrees F.
In a medium bowl whisk together the all-purpose and whole-wheat flours, the baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches add the dry ingredients until the mixture forms a dough. Beat in the cherries, almonds and chocolate.
Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes. With a serrated knife, cut 1/2-inch diagonal slices. Arrange cut side down on the baking sheet and bake for 10 minutes. Turn the cookies over and bake the biscotti until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool.

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