I went to the store after class today looking to cure my suffering a due to the serious hankering I was having for biscotti. After a desperate search and no luck, I decided to just purchase dried cherries and make my own. At first I was a bit weary, but they turned out awesome. Being a huge fan of texture, these biscotti sold me not only on taste, but in their heartiness as well. I hope you enjoy!
Whole Wheat Cherry Almond Biscotti
1 1/4 cups whole wheat pastry flour
3/4 cup thick oats, finely ground (I used my food processor)
1/4 cup brown sugar, packed
1 teaspoon baking powder
1/4 cup milk (I used nonfat)
2 1/2 teaspoons canola oil
2 tablespoons honey
1/2 teaspoon almond extract
3/4 cup dried cherries, chopped
1/4 cup almonds, finely chopped
1 bar white chocolate for drizzling
Preheat oven to 350 degrees. Mix together flour, oats, baking powder and brown sugar. Stir in eggs, milk, oil, honey and almond extract. Add cherries and almonds. Stir till well blended.
Place dough on a long strip of plastic wrap and shape into a long flat, log about 12 inches long and 1 inch in thickness. Transfer dough to greased cookie sheet. Bake 25 minutes, or until lightly browned. Cut into 1/2 inch wide strips and place cut side down on a cooled cookie sheet. Return biscotti to oven and bake for an additional 15 minutes. Transfer to a wire rack and cool. Drizzle with melted white chocolate