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Chocolate-Cherry Biscotti with Almonds

biscotti

Biscotti are one of those treats you see in a glass jar on the counter in a café or in the display case in a
bakery but may not consider making at home. They’re actually quite easy to make, and they store well.
Biscotti are forgiving, too, since they are meant to be hard, inviting dips into coffee, tea, milk or dessert wine.

 

Chocolate-Cherry Biscotti with Almonds

1/2 cup (2 1/2 oz./75 g) slivered blanched almonds

3/4 cup (4 1/2 oz./140 g) unsweetened dried cherries

3 Tbs. kirsch

2 3/4 cups (14 oz./440 g) unbleached all-purpose flour, plus more for dusting

1/4 cup (3/4 oz./20 g) unsweetened cocoa powder

1 tsp. baking powder

1/8 tsp. salt

3 large eggs

1 cup (8 oz./250 g) sugar

1 tsp. pure almond extract

6 oz. (185 g) semisweet chocolate, very finely chopped

 

Preheat an oven to 325°F (165°C). Line 2 baking sheets with parchment paper.

 

In a small, dry frying pan, toast the almonds over medium heat, stirring constantly, until fragrant and lightly browned, about 5 minutes. Pour onto a plate to cool. Set aside.

 

In a small bowl, combine the cherries and kirsch and toss to coat the cherries. Set aside.

 

In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt. In a large bowl, beat the eggs with the sugar and almond extract until well blended and lightened in color. Add the flour
mixture and chocolate and beat until a dough forms. Drain the cherries. Scatter the cherries and almonds on top of the dough and fold in until evenly distributed.

 

Turn the dough out onto a lightly floured work surface and divide in half. Shape each portion into a
flattish log about 3 inches (7.5 cm) wide, 8 inches (20 cm) long, and 1 inch (2.5 cm) thick. Arrange the 2 dough logs on 1 of the prepared baking sheets, leaving at least 1 inch (2.5 cm) of space around them on all sides.

 

Bake until firm to the touch, 25 to 30 minutes. Let cool on the pan on a wire rack until cool enough to handle, then transfer to a large cutting board. Using a large serrated knife, using a gentle sawing motion, cut the logs crosswise on a slight diagonal into slices about 1/2 inch (12 mm) wide.

 

Divide the biscotti between the 2 baking sheets, arranging them on a cut side. Return to the oven and bake for 10 minutes. Turn over the biscotti and continue to bake until dry to the touch, about 10 minutes longer. Let cool on the pans on wire racks. Store in an airtight container at room temperature for up to 1 month. Makes about 2 1/2 dozen.

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30 Days, 30 Ways: Make Time for Breakfast

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All throughout January we’re bringing you 30 Days, 30 Ways to Good Health, a series of easy strategies for overall wellness (and because we love food, it’s focuses on the foods and cooking techniques to add into your life instead of what to take away.) Read on for our latest eat well strategy: make time for breakfast.

 

Rise and shine to a nourishing bowl of oatmeal or fluffy scrambled eggs! These delicious breakfast dishes are cozy and comforting and come together in no time.

 

Mushroom Omelette with Fontina and ThymeMushroom Omelette with Fontina and Thyme
The earthy flavors of mushroom, thyme and fontina cheese pair particularly well in this omelette. Serve with thick slices of artisan bread, brushed with extra-virgin olive oil and toasted under the broiler.
Muesli with Almonds, Coconut and Dried FruitMuesli with Almonds, Coconut and Dried Fruit
This mixture of oats, dried fruit and nuts gets added whole-grain heft from puffed brown rice and bran flakes. Pour it over milk or yogurt for a fiber-rich breakfast.
Egg Sandwiches with Wilted SpinachEgg Sandwiches with Wilted Spinach
This egg sandwich is tasty enough for a weekend brunch but quick enough to assemble for weekday mornings. Baking the eggs instead of frying adds to the ease.
Smoked Salmon Scramble with Cream Cheese and HerbsSmoked Salmon Scramble with Cream Cheese and Herbs
Smoked salmon and cream cheese make a perfect pairing when tucked into a fluffy egg scramble such as this one. A sprinkling of chopped fresh chives and dill adds a fresh herbal flavor.
img99lPoached Eggs with Sweet Pepper Piperade
Pipérade is a Basque-style sauté of sweet onions and colorful peppers. Choose different colors of peppers for the maximum variety of antioxidants, plus a high dose of naturally occurring vitamin C to start your day.
Spicy Simmered Eggs with KaleSpicy Simmered Eggs with Kale
This simple, rustic dish is healthy and hearty. Winter kale is braised with fragrant garlic, green onions and lemon juice, then protein-rich eggs are nestled into the kale to gently simmer to perfection.
Steel-Cut Oats with Honeyed Pears and Glazed PecansSteel-Cut Oats with Honeyed Pears and Glazed Pecans
Steel-cut oats result in a textured oatmeal, with a deliciously chewy yet tender bite. They do require longer simmering than regular oatmeal, but it’s worth the effort (and it’s easy to plan ahead). Top with crunchy sugared pecans and cinnamon-coated pears, and you’ll be in oatmeal heaven.
Baked Eggs with Spinach and CreamBaked Eggs with Spinach and Cream
Baking eggs in individual ramekins along with a little butter and cream is a classic French preparation. The cooking is hands-off, so you can put away your spatula. Also, you bake and serve the eggs in the same vessel, saving dishes.
Maple-Almond GranolaMaple-Almond Granola
Lightly sweetened with honey and maple syrup, this crunchy fruit-and-nut granola will become a staple. Make a big batch and keep it on hand to sprinkle over low-fat or nonfat milk or yogurt for an easy, wholesome start to the day.
Toasted Breakfast SandwichToasted Breakfast Sandwich
Made with crispy bacon, fried eggs and cheddar cheese, this sandwich is perfect for a quick morning when you crave a hot breakfast. Fresh arugula adds