I love biscotti (see other biscotti post here to prove this love). To me, they are the perfect cookie, breakfast and dessert all-in-one. The best way to have them is in the morning, dunked in a cup of hot coffee. Don’t be intimidated by the thought of making biscotti; they are easy to make, and really nice to have on hand.
These biscotti are of the cherry almond variety, with a handful of shredded coconut for good measure. The coconut is subtle, but adds a really lovely flavor. I used a good amount of almond flour in these, which adds a great texture as well as a nice healthy dose of protein. If you can’t find almond flour, take almonds and wizz them around in the food processor until they are finely chopped like flour, but not for too long or you’ll end up with almond butter.
Cherry Almond Biscotti
makes 14-16 biscotti cookies
1 1/2 cup unbleached cake flour (I used King Arthur unbleached cake flour)
2-3 cup almond flour
2 teaspoons baking powder
1/2 teaspoons salt
3/4 cup sugar
1/3 cup almond milk
1/3 cup non-gmo canola oil
1 tablespoon lemon juice
1 teaspoon almond extract
1 teaspoon vanilla extract
1/2 cup dried cherries
1/2 cup unsweetened shredded coconut
1/2 cup raw, sliced almonds
Preheat the oven to 350 degrees Farenheit and line a large baking pan with parchment paper. In a large bowl, use a wire whisk to beat together the sugar, oil, almond milk, extracts, and lemon juice. In a separate bowl, sift together all the dry ingredients: flour, almond flour, baking powder, and salt. Very gently fold in the dry ingredients to the wet ingredients. When the dough just starts to come together, add the cherries, sliced almonds and coconut and fold into the dough. Form the dough into a long rectangle (log)and pat it down very lightly with clean, damp hands. Bake it for 30 minutes. The dough should be slightly puffed up, with a few little cracks in it. Turn off the oven, remove from oven and let cool for about one hour. Then, preheat the oven again to 325 degrees Farenheit. Carefully slice the baked dough into long slices about 1/2 inch to an inch thick. No need to turn these on their sides, as they will be fragile, but if you can slide them apart a little with the knife you used to cut them with so they have some room to get crisp. Bake for another 30 minutes until crisp. Allow the biscotti to cool for a half hour.
These biscotti have a really lovely flavor profile. The almond, cherry and coconut marry nicely. They would also taste good with a drizzle of chocolate over them. Or serve them with hot chocolate instead of coffee! It’s my opinion that biscotti make a beautiful gift, so why not make these as a Valentines Day gift? Wrap them up in red ribbon and you’re all set.
** If you follow me on Facebook, you may have seen my post about my son’s allergies. We just found out my son has a very strong allergy to soy, wheat and peanuts; and a moderate allergy to dairy. Well, the dairy is not a problem for us as vegans, but the other three were very prevalent in our daily diets. Needless to say, we have now gone completely soy, gluten and peanut free. I am doing lots of research on cooking and baking this way, and I will now be focusing on these recipes for my blog. I hope to come up with some great recipes to share with you! If you do follow me on Facebook, I just posted an amazing gluten-free pancake recipe. This biscotti recipe will more than likely be my last recipe containing wheat. **