Friday was my beautiful friend Allison’s birthday! HOORAY!!
Being that I don’t have much money to spend as of late, I decided to do what I do best and bake her a birthday gift. But what to bake????
Typically you’ll always find me with a cup of coffee or tea in my hand when I’m on campus, and the same goes for Allison. Biscotti goes well with coffee and tea! BRILLIANT! I had my answer.
Here we have the finished product:a pretty red and white mug filled with
Almond Biscotti with Dried Cherries and Dark Chocolate Cacao Nibs!
And here’s how I made it!
Almond Biscotti with Dried Cherries and Dark Chocolate Cacao Nibs
- 3 cups flour
- 2 teaspoons baking powder
- 1 stick of butter, softened
- 3/4 cup sugar
- 3 eggs
- 2 teaspoons almond extract
- 1/2 cup dried cherries
- 3/4 cup dark chocolate cacao nibs (dark chocolate chips will work just fine, too!)
Preheat the oven to 350 degrees.
In a large bowl combine the flour and baking powder. Set aside
Using an electric mixer, beat the butter and the sugar together until creamy.
Add the eggs and almond extract and continue beating until incorporated.
Add half of the flour mixture. Mix until combined. Repeat with remaining flour.
Stir in the dried cherries and dark chocolate.
Line a baking sheet with parchment paper. Pour the biscotti dough onto the baking sheet and divide the dough in half.
Form each half into even rectangles, about 1 inch thick.
Bake until lightly golden, about 30 minutes. Cool for 15 minutes.
Once cooled, using a sharp serrated knife, cut the cooked rectangles on a diagonal into 1/2 thick slices.
Arrange the slices on the baking sheet and bake another 10-15 minutes until they are golden in color.
Cool completely before packaging and serving.
Click to see photos of how I made them!