I, like the majority of this country, have spent the last few days extremely anxious about the election. I have been trying to keep myself as busy as possible today and decided to bake a copious amount of cookies to snack on as the results start to come in this evening.
This recipe is fairly simple, has ingredients that you most likely already have in your pantry, and can be easily modified depending on what flavors you like. If you’re not a fan of dried fruit you can absolutely omit the dried cherries or try subbing them for cranberries.
The key is to be a bit patient and keep a close eye on the cookies as you bake them. In the first bake, you want to be sure that you pull them out when the top is just barely turning brown. That way, they can be easily cut into slices without falling apart. You will also want to slice the biscotti almost immediately while the dough is still very warm. This ensures that they cut easily and do not crumble as you transfer them back to the baking tray.
As for the second round of baking, I have found that it is a very fine line between a perfectly crunchy biscotti and a burnt one so be sure to watch them and pull them out when they turn a nice golden brown.
These pair perfectly with coffee for a morning treat or with tea or milk for dessert.
Ingredients: (Prep Time: 20 min. Bake time: 40 – 45 min. Makes around 30 biscotti:
- 3 cups Bob’s Red Mill 1 to 1 gluten-free flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 tsp. cinnamon
- 4 eggs
- 1/3 cup packed brown sugar
- 3/4 cup granulated sugar
- 1 tsp almond extract
- 1 tsp vanilla extract
- 2/3 cup dried cherries, diced
- 1 cup roughly chopped roasted almonds (I buy raw, whole, almonds and roast them at 350 degrees for 15 minutes)
- 1 cup of dark chocolate chips
- Preheat oven to 350 and line two baking trays with oiled parchment paper.
- In a large bowl, mix together flour, baking soda, baking powder, salt, and cinnamon
- In a smaller bowl mix together eggs, brown sugar, granulated sugar, vanilla and almond extract until smooth
- Fold wet mixture into dry mixture until well incorporated. The batter will be a thinner than a standard cookie dough.
- Fold in roasted almonds and dried cherries.
- Divide the batter evenly onto both baking trays and form into a long, flat rectangle (about 6 x 10 inches). I used a spatula to do this and to smooth the dough out a bit.
- Bake for 15 – 17 minutes until the top just starts to turn golden brown.
- Remove from oven and immediately cut on a slight diagonal into 1/2 inch slices. Place each slice back on the baking tray and bake for 10 minutes. Then flip the biscotti and bake again on the other side for an additional 10 minutes
- Allow the biscotti to cool completely then dip the bottom of each one in melted dark chocolate.
- Pair with your favorite dipping beverage and enjoy!