Over the holidays for the annual cookie party, Jamie made the most incredible biscotti for her cookie recipe. It had orange zest, pistachios and was dipped in white chocolate- and so incredibly tasty! So imagine our surprise to find a similar, and healthier, version of biscotti in our favorite go to cookbook So Easy, Ellie Kreiger. It’s not hard to make, just a little time consuming. The process is to make the dough, easy, then form in a log and bake it for 25 minutes, cool for 15 minutes, carefully slice ( it does crumble so use a sharp knife and be gentle and slow!), place slices back on cookie sheet, bake 10 minutes, flip over and bake 10 more minutes. So, this was done on a lazy, well we had some time, Sunday and we’re enjoying it and sharing it all week long! The combination of almonds, chocolate and cherries is certainly a favorite; you can also switch out these 3 ingredients with anything similar you may prefer or have on hand… pistachios, cranberry, white chocolate…. pecans, golden raisins, caramel baking chips…. and so on. Give it a try, you won’t be sorry… till they are all eatin up!
(adapted from So Easy, Ellie Kreiger)
1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
Zest of one orange
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
1/2 cup dark chocolate chips, finely chopped
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.
12 biscotti, 1 biscotti is a serving