Almond Cherry Biscotti
Ingredients
2.25 cups all purple flour, sifted
1.5 teaspoon baking powder
1/2 teaspoon sea salt
1/2 cup sugar
3/4 cup light brown sugar
3 large eggs (room temperature)
1/2 cup olive oil
1 tablespoon almond extract
1/2 teaspoon vanilla extract
1 teaspoon lemon zest
3/4 cup whole almonds (make sure to roast them, if raw)
1/4 – 1/2 cup homemade dried cherries **
Directions
- Preheat the oven to 325F
- Roast almonds in the oven (if not already roasted). After cooled, coarsely chop the almonds.
- Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the sifted flour, baking powder salt, granulated sugar, and brown sugar.
- In a large bowl, whisk the eggs. Then add olive oil, almond extract, vanilla extract and lemon zest. Whisk lightly.
- Fold the dry mixture into the wet mixture with wooden spoon unit just combined. Do not over mix it.
- Fold the cooled almonds and dried cherries into the batter.
- Using a large serving spoon, scoop out half of the dough and place it on the cookie sheet. Create another log with the other half of the dough. With damp fingers, shape into logs.
- Bake for around 30 minutes or until golden brown. Allow to cool slightly (about 10 minutes).
- Transfer logs on a cutting board. With a serrated knife slice cookies about 3/4 in thick.
- Place slices back on the baking sheet and bake them in the oven for another 15-20 minutes or until your desired crispness. Flip them once after about 8-10 minutes.
- Allow to cool.
Notes
- ** I like to dehydrate fresh cherries so the don’t taste as sugar loaded
- Fun Fact: Biscotti is Italian for ‘twice-baked’