User Post: Biscotti

A delicious desert that's crunchy, a little bit sweet, and very inviting? Oh yes, indeed, that's biscotti that you can dip into your morning coffee or an evening cup of coco.
Biscotti
Ingredients:
2.5 cups of almond flour
1 cup of all-purpose flour or whole wheat flour
pinch of salt
2 eggs
1 stick of room temperature butter (8 tablespoons)
3/4 cups of honey or 1/2 cup of sugar
1 teaspoon of baking soda
1 teaspoon of vanilla
1/4 cup of chopped tart cherries (preferably unsweetened, or you can use cranberries)
1/4 cup of chopped Bing cherries (unsweetened)
1/4 cup of chopped toasted pistachios
a handful of toasted pine nuts

Instructions
Combine butter, eggs, honey and vanilla in a bowl and mix well to combine until smooth.
In another bowl combine almond flour, all-purpose flour, baking soda and a pinch of salt. Mix well to combine.
Add the dry ingredients to the wet and mix to combine until just incorporated. Then add the cherries and nuts and mix with a spoon. Let the mixture rest in a fridge for about 20 minutes.

In a meantime, preheat the oven to 325F. Line two baking sheets, or one large sheet, with a parchment paper or a silicon mat to prevent sticking (although the dough has plenty of butter, it is still a good idea to use the parchment paper).

Remove the dough from the fridge and divide equally into 4 portions. Shape each ball on the sheet into a long log. Pat it down to an even 1.5 inch thick log, making sure that the ends are the same thickness and width as the center (you want all of your biscottis to be the same). Repeat until you make all four logs, leaving space between each for browning and a bit of spreading.

Bake at 325F for 20 minutes. Remove the biscotti and let cool for about 10 minutes so that you can handle them for slicing before continuing baking. Once cooled, slice each log into 1/2 to 1 inch slices (don't make them too thin or they will break). Place them back onto the backing sheet. Reduce the heat to 274F and bake for additional 15 minutes.

Remove and let cool completely. That's when the biscotti will harden and become that nice and crunchy cookie that you so desire.

Enjoy.