These pomegranate and almond biscotti are a delightful twist on the classic Italian cookie. Crunchy and flavorful, they are perfect for dipping in coffee or tea and make a lovely treat for any occasion!
Ingredients
• 1 cup almonds, chopped (or sliced)
• 1/2 cup dried pomegranate arils (or dried pomegranate seeds)
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 3 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (optional)
• Zest of 1 orange (optional)
Instructions
1. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper.
2. In a skillet over medium heat, toast the chopped almonds for about 5-7 minutes, stirring frequently, until golden and fragrant. Remove from heat and let cool.
3. In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
4. In a separate bowl, beat the eggs, then add the vanilla extract, almond extract (if using), and orange zest (if using). Mix well.
5. Gradually add the wet ingredients to the dry ingredients, stirring until just combined. Fold in the toasted almonds and dried pomegranate arils.
6. The dough will be sticky. Divide it in half and shape each half into a log about 2 inches wide and 12 inches long on the prepared baking sheet.
7. Bake in the preheated oven for about 25-30 minutes, or until the logs are firm and lightly golden.
8. Remove from the oven and let cool for about 10 minutes. Reduce the oven temperature to 325 degrees Fahrenheit (160 degrees Celsius).
9. Once slightly cooled, slice the logs diagonally into 1/2-inch thick slices. Arrange the slices cut-side down on the baking sheet.
10. Return to the oven and bake for an additional 15-20 minutes, turning the biscotti halfway through, until they are golden and crisp.
11. Remove from the oven and let cool completely on a wire rack.
12. Serve as a delightful snack or dessert, perfect for dipping in your favorite beverage! Enjoy your pomegranate and almond biscotti!
Aprile's Kitchen 