Almond Cherry Biscotti with Citrus
Italian for "biscuit," biscotti are twice baked for extra crispiness.
- 1/3 cup canola oil 75 mL
- 2/3 cup granulated sugar 150 mL
- 1 tsp baking powder 5 mL
- 1/2 tsp baking soda 2 mL
- 2 large eggs
- 2 Tbsp lemon or orange zest 30 mL
- 2 1/2 cups white whole-wheat flour, spooned into measuring cups and leveled 625 mL
- 1/2 cup dried cherries 125 mL
- 1/2 cup (2 oz/55g) slivered almonds toasted 125 mL
- canola oil cooking spray
- 1. Preheat oven to 375 °F (190 °C).
- 2. With a mixer, beat canola oil, sugar, baking powder and baking soda on medium speed until combined. Beat in eggs and zest. Reduce to low speed, gradually adding flour, and beat to a coarse meal texture. (Dough will be fairly dry at this point.) Add cherries and almonds. Using a spoon, blend thoroughly. Knead slightly and shape into two logs 9 inches long, 1/2 inch high, and 2 inches wide. Coat large nonstick baking sheet with cooking spray and place logs on baking sheet.
- 3. Bake for 18 minutes or until wooden pick inserted in the center comes out clean. Cool on baking sheet 20 minutes. Gently remove and place on cutting board.
- 4. Reduce heat to 325 °F (160 °C). Using a serrated knife, carefully cut each roll crosswise into 12 slices diagonally. Place slices cut-side down on cookie sheet and bake 9 minutes on each side or until crisp and light brown. Place baking sheet on wire rack and cool completely.
- Tip: Let the biscotti stand 4 hours to allow flavors to blend. Store in an airtight container at room temperature for up to 3 days or wrap tightly in plastic wrap and freeze. Dried cranberries can be substituted for dried cherries and pistachios for almonds.
|Gras saturés||1 g|
A whole-wheat, baked version of a traditional Aboriginal recipe. Canola oil helps produce a light and tender crumb.
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