Dried Cherry and Almond Biscotti

This is my fave kind of cookie. Likely because I'm not a fan of those greasy chewy kinds, they are great, but just not for me. I always play around with this sort of recipe until I get it just right. And the great thing about this, is if you have a good base for the dough, you can change it up about any way you like.


Preheat oven to 350 F

Ingredients:

• 2 cups All Purpose Flour
• 1 tsp Baking Powder
• 3 Large Eggs
• 3 Tbsp Grape seed oil (use your preference)
• 3 Tbsp Honey
• 1 tsp Vanilla Extract
• 1/2 cup Dried Cherries
• 1 cup Whole Almonds

Get Started:

• In a large mixing bowl, add the Flour and Baking Powder and mix to evenly distribute the Baking Powder. Set aside.
• In medium mixing bowl, add the Eggs, Vanilla Extract, oil, and then the honey. Mix contents with a fork until well blended. TIP: when you use the oil before the honey with the same spoon the honey will easily slip off the spoon into the bowl!
• Make a well in the large bowl. (what I mean is to spread the mixture away from the center of the bowl to make like a hole). Add the liquid mixture to the well you made. Using your fork, stir from the center of the bowl, slightly touching the dry mixture to slowly incorporate them together. The mixture will become difficult to mix once most of the dry mixture is incorporated. Feel free to begin using your hands to finish mixing.
• Once you have the dough sticking together, try not to over work it. I like to leave the dough in the bowl, and flatten it out a bit.
• Add the Cherries and almonds, and try your best to be patient, as those almonds don't really want to stay in there. Fold over the dough, and try to gently get them to stick inside the dough. You can fold it around a few times.Try not to break the dough. I find that squeezing the ends a bit help to stick everything together. The Goal is to have your dough shape out to be like a log.
• Have your baking sheet ready lined with parchment paper. You may substitute for a greased baking sheet.
• Place the log on the baking sheet. You may flatten slightly, as it will rise a bit, and we do not want them to be round. We want it look slightly rounded, not flat.
• Place baking sheet in the oven for 30 minutes.
• Remove from the oven and place log onto a cooling rack. Let cool. Leave the oven turned on.
• Once cooled off, place log onto a cutting board. Using a Chef's knife, slice the log width-wise into 1cm to 1.5cm strips
• Place the biscotti pieces onto the baking sheet and place into the oven for 10 minutes.
• Remove from oven, turn biscotti over, and place back in the oven for another 10 minutes.
• Remove from the oven and place biscotti onto cooling rack. Let cool.

Here are my Biscotti



Here they are with melted White Chocolate on top!

(If you have white chocolate to use-USE IT. it makes it that much better!)



Enjoy!