Biscotti with Tart Cherries and Toasted Almonds


Prep Time

Approximately 60 minutes

Prep Notes

I love to bake these during the Christmas holiday season.  They are delicious when dipped  in coffee or espresso for a nice afternoon break.  The flavors come alive when dipped in coffee!!  It’s a fairly healthy indulgence!

PS These are quite a project so don't start on them unless you have a good chunk of free time.  They are worth the effort!

Cooking Time

approximately 60 minutes

Yields

30 cookies

Ingredients

¾-cupslivered almonds (3oz)- can substitute hazelnuts, if desired

1cup plus 2 T. whole-wheat flour

1cup all purpose flour

1tsp baking powder

½tsp. baking soda

¼tsp salt

2 large eggs

2 large egg whites

¾ cup evaporated cane juice (aka organic sugar)

2 tsp freshly grated orange zest (zest of 1 orange)

1½ tsp vanilla

1cup dried tart cherries, can substitute dried cranberries, if desired

 1oz bittersweet or semi-sweet melted (optional)

Directions

Preheat oven to 350.  Coat a large baking sheet with cooking spray or line with parchment paper.  Spread slivered almonds or hazelnuts in a small baking pan and bake until golden and fragrant, about 8-10 minutes.   Let cool then chop the nuts.

Whisk whole-wheat flour, all purpose flour, baking powder, baking soda, and salt in amedium bowl.  Set aside.  Combine eggs, egg whites, and sugar in a large mixing bowl. Beat with an electric mixer at high speed until thickened and pale, 3-4 minutes.  Blend in orange zest and vanilla.  Add reserved flour mixture and mix with a rubber spatula just until dry ingredients are moistened.  Stir in dried cherries or cranberries and toasted chopped nuts. 

Using half the batter, drop large spoonfuls in a row along one side of the prepared baking sheet.  Repeat with the remaining batter, placing spoonfuls on the other side of the baking sheet.  Lightly moisten your hands and smooth each row of batter into a 12 by 2 ½ inch log. 

Bake logs until lightly browned and tops spring back when touched lightly, 20-25minutes.  Loosen logs with a metal spatula and transfer to a wire rack. Let cool completely; reduce oven temperature to 300. 

Using a serrated knife on a cutting board, slice logs diagonally into ½ inch thick slices.  Place a wire rack on a baking sheet.  Lay biscotti on their sides on the rack.  Return to the oven at the reduced temperature and bake until dry and crisp, about 25 -30minutes. 

Remove from oven and let cool completely. If desired, and really a nice touch, drizzle cooled biscotti with melted bittersweet or semi-sweet chocolate. I melt the chocolate in the microwave then put it in a small Ziploc bag and clip off the corner.  Drizzle the chocolate from this corner then discard bag.  I also put a piece of wax paper under the biscotti to contain the mess when drizzling. 

 

Notes

Per cookie: without chocolate;90 calories, total fat:  2g,saturated fat:  0g,cholesterol:  15 mg, sodium:  60 mg, Fiber:  1g, carbs:  15g,protein:  2g 

Credit

Tuft's Health and Nutrition Letter, December 2005