Wednesday, January 18, 2012

Chocolate Cherry Almond Biscotti

I promised I'd post about this wonderful biscotti and here it is!

Chocolate Cherry-Almond Biscotti
by Ellie Krieger from The Food You Crave

Makes 12 cookies--serving size: 1 cookie

1 1/4 cups all-purpose flour
1 1/4 cups whole-wheat pastry flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup sugar
2 large eggs
1/4 cup olive oil
1 teaspoon finely grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup raw almonds, finely chopped
2 ounces good-quality dark chocolate (60-70% cocoa solids), finely chopped

Preheat the oven to 350 degrees.
    In a medium bowl, whisk together the flours, baking powder, and salt. In a large bowl, beat together the sugar, eggs, oil, orange zest, and vanilla until well combined. In batches, add the flour mixture until the mixture forms a dough. Stir in the cherries, almonds, and chocolate.
    Transfer the dough to a floured work surface and knead several times. Shape into a log about 10 inches long and 3 inches wide. Transfer to a parchment lined baking sheet and bake for 25 minutes. Transfer to a wire rack and let cool for 15 minutes.
    With a serrated knife, cut the log across at a diagonal into 1/2-inch-thick slices. Arrange on the baking sheet, cut side down, and bake for 10 minutes. Turn the cookies over and bake until golden, 5 to 10 minutes longer. Transfer to a wire rack to cool. Keep the biscotti stored at room temperature in an airtight container, where they will keep for about a week.

Per serving:
Calories: 228
Total fat: 10g
    Mono: 6g
    Poly: 1g
    Sat: 2g
Protein: 5g
Carb: 31g
Fiber: 2g
Cholesterol: 35mg
Sodium: 178mg

Ta Da!

How were they?
They were absolutely delcious. Seriously, try making them. Biscotti sounds intimidating, but I promise it's super easy to make!

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