Biscotti with Dried Cherries, Chocolate and Almonds
- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
- Yield: 12 biscotti
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 230
- Total Fat
- 10 grams
- Saturated Fat
- 1.8 grams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
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- Level: Easy
- Total: 1 hr 5 min
- Prep: 15 min
- Inactive: 15 min
- Cook: 35 min
- Yield: 12 biscotti
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 230
- Total Fat
- 10 grams
- Saturated Fat
- 1.8 grams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 3 grams
- Protein
- 6 grams
Ingredients
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 grated orange zest
1 teaspoon vanilla extract
1/2 cup dried tart cherries, finely chopped
1/2 cup almonds, finely chopped
2 ounces semisweet chocolate, finely chopped (scant 1/2 cup)
Directions
- Preheat oven to 350 degrees F.
- In a medium bowl whisk together the all-purpose and whole-wheat flours, baking powder and salt. In a large bowl beat together the sugar, eggs, oil, orange zest and vanilla extract until well combined. In batches, add the dry ingredients 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 1/2-inch diagonal slices. Arrange on the baking sheet, cut-side down, and bake 10 minutes. Turn the biscotti over and bake until golden, 5 to 10 more minutes. Transfer to a wire rack to cool.
