Biscotti

A coffee classic. This lightly sweet, perfectly crunchy Italian biscuit makes the perfect accompaniment to a warm cup of coffee. The recipe below is for orange, cranberry, almond biscotti.

Dunk the biscotti in chocolate for an extra bit of sweetness!

Adapted from She Loves Biscotti.

Ingredients

Makes 12-15 biscotti

• 1 c + 2 T (135 g) all-purpose flour

• 1 c (100 g) almond flour

• 3/4 t baking powder

• 1/4 t salt

• 1/4 c (50 g) white sugar

• 1/4 c (50 g) brown sugar

• 1 egg + 1 egg white (if doubling, use 3 eggs)

• 1/4 c olive oil

• 1/2 t vanilla extract

• 1/2 t orange zest from 1 whole orange (sub lemon zest)

• 1/3 c almonds, roasted and coarsely chopped

• 1/3 c cranberries

• 1/4 c dark chocolate chips (optional)

• 1/2 t coconut oil (optional)

Directions

1. Preheat oven to 325˚F (350˚F for my oven).

2. Mix together flours, baking powder, salt, and sugars in a large bowl.

3. In a separate bowl, whisk together egg, olive oil, vanilla extract, and lemon zest until mixed together.

4. Pour wet mixture into dry ingredients and mix until just combined. Fold in chopped almonds.

5. Spoon batter into a "log" that is 1 inch tall and 3.5 inches thick. Use damp fingers to make the batter rectangularly shaped. The log should be approximately 3.5 x 12 inches at the end.

6. Bake for 30 minutes.

7. Let cool for 10 minutes. Using a sharp, serrated knife, cut the biscotti diagonally and make each piece 1 inch thick. Gently separate each individual piece so there is a 1 inch gap in between.

8. Bake for an additional 20 minutes until they are firm to touch. If you want softer biscotti, reduce the time. If you want crispier biscotti, bake longer.

9. Chocolate: Melt chocolate with coconut oil. Dip cooled biscotti or use a spoon to coat the bottom of each biscotti.