I whipped up these Chocolate Cherry Granola Biscotti so that I would have a little something not-too-sweet to enjoy with my morning cup of coffee. Biscotti, as adapted in North America (as opposed to Italy,) are twice-baked cookies. They are hard and dry and intended to be dipped in a drink. The Chocolate Cherry Granola Biscotti turned out to be a surprise hit with my kids. Apparently, they are just as good with a big glass of milk for dunking!
I've had a little Biscotti cookbook by Lou Siebert Pappas for a number of years, but haven't cooked much out of it. I've adapted her recipe for Granola Biscotti, adding dried cherries and just a little bittersweet chocolate, and completely revising the poorly written instructions. It's a good thing I know what I'm doing or I'd still be trying to cream the butter that it did not say should be at room temperature!
Making the granola is pretty quick and easy, but if you want to take a short-cut, use one cup of granola cereal in place of the granola recipe included here.
Chocolate Cherry Granola Biscotti
For the Granola:
- 2 tablespoons olive oil
- 2 tablespoons honey
- 2 tablespoons dark brown sugar
- 1 teaspoon good quality vanilla extract
- 1 cup rolled oats
For the Biscotti:
- 2/3 cup blanched sliced almonds
- 1/2 cup unsalted butter, room temperature
- 3/4 cup light brown sugar, packed
- 2 eggs, room temperature
- 1/3 cup honey
- 1 teaspoon vanilla extract
- 2 cups unbleached or all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon kosher salt
- 1/4 cup finely chopped dried cherries
- 2 ounces bittersweet chocolate, finely chopped
- Preheat the oven to 325 degrees. Put the rack in the middle of the oven.
- In a small saucepan over low heat, warm the olive oil, honey, dark brown sugar and vanilla, stirring until just combined.
- Pour in the oatmeal and stir until thoroughly combined and the oatmeal is well-coated.
- Spread the oatmeal in a thin layer in a shallow baking pan and bake, stirring occasionally, for 15-20 minutes or until the oatmeal is slightly crisp and lightly browned. Set aside the granola to cool. Note: if you use a dark pan, the granola will brown more quickly so check and stir more often.
- Put the almonds in a shallow baking pan and bake for about 10 minutes until golden brown. Set the almonds aside to cool.
- Grease and flour a baking sheet.
- In a mixing bowl, use a mixer to cream the butter and sugar until light and fluffy. Mix in the eggs one at a time, then the honey and vanilla.
- Combine the flour, baking powder, baking soda, cinnamon and salt in a medium bowl.
- Add the dry ingredients to the wet, mixing until blended.
- Stir in the granola, almonds, dried cherries and chocolate.
- Divide the dough in half and pat out two logs on the baking sheet. Each log should be about 1/2-3/4 inches high, 2-3 inches wide, and 14 inches long. The logs should be at least 2 inches apart.
- Bake for about 25 minutes or until lightly browned.
- Gently transfer the logs to a rack and allow to cool for about 5 minutes.
- Place each log on a cutting board and cut 1/2 inch slices, diagonally at about a 45 degree angle.
- Lay the slices flat on a baking sheet and return the pan to the oven for about 10 minutes, turning them once, and allow then to dry slightly.
- Cool the biscotti on a rack.
- Store in an airtight container.
Yield: approximately 4 dozen
Total time: 75 minutes
Stored in an airtight container, the biscotti last for about a week. I haven't tried freezing them, but I'd bet that it would work fine.
This post is linked to Foodie Friday.