When sitting down with a nice cup of tea there just seems something proper and right about having a small sweet bite to enjoy alongside. This recipe for Cherry Almond Biscotti is great because it is small and not too heavy on the saturated fat. It boasts just 1 TBS of canola oil for the entire batch. I love the combination of almond and cherry too!
I hope you'll consider making them for a cold evening soon.
Cherry Almond Biscotti
adapted from The Kitchen Sink
1 1/2 cups all purpose flour
1 teaspoons baking powder
1/4 teaspoon salt
1/2 cup sugar
1 large eggs, plus 1 egg white
1 tablespoon canola (or other neutral) oil
1 tablespoon almond extract
1/2 cup of dried cherries
1/2 cup slivered almonds
1/4 cup poppy seeds
1 tsp of turbinado sugar
Preheat oven to 350°F. Line a baking sheet with parchment paper.
In a medium bowl, whisk flour, baking powder, and salt.
In a stand mixer, beat sugar, eggs, oil, and almond extract in large bowl until well blended. With the mixer running, slowly add flour mixture, mixing until just incorporated. Stir in cherries, almonds and poppy seeds. Press the dough into a log (roughly 12″ by 3″) on the lined baking sheet. Dust with 1 tsp of turbinado.
Bake log until lightly browned and almost firm to touch, about 30 minutes. Cool log on sheet 30 minutes. Reduce oven temperature to 325°F.
Carefully transfer log to cutting board, reserving parchment paper. Slice the log crosswise into about 12 even slices. Stand biscotti upright on the lined baking sheet. Bake until pale golden, about 20 minutes. Cool completely on baking sheet. Enjoy!