For May, we’ve teamed up with Attune Foods to bring you Whole Grain Brunch. We challenged eight food bloggers to develop a whole grain brunch recipe using one of our flours and an Attune Foods cereal. Each week, two bloggers will post a great whole grain brunch recipe. Here is the fourth of the eight recipes from Charissa Luke of Zest Bakery.
Unlike your typical biscotti, this gluten-free version has a nice chewy texture and zing of almond flavor and cherries. For best results, rehydrate dried cherries overnight in enough amaretto to cover them. Pro-tip: the leftover amaretto/cherry liquid works fabulously in a dry champagne or orange juice. Enjoy with your favorite tea or coffee.
Almond Biscotti with Amaretto Soaked Cherries, Gluten-free
- 1 cup (100 g) Bob’s Red Mill Almond Flour
- 1/2 cup (75 g) Bob’s Red Mill Gluten Free All Purpose Baking Flour
- 1/2 cup (80 g) White Corn Meal
- 1/4 teaspoon Salt
- 2 teaspoons Xanthan Gum
- 8 tablespoons Butter
- 1 cup (192 g) Sugar
- 2 Eggs
- 1 teaspoon Amaretto
- 1/2 teaspoon Almond Extract
- 3/4 cup sliced Almonds
- 1/3 cup Cherries
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper and set aside. Mix dry ingredients and set aside. In a stand mixer fitted with a beater blade, cream butter and sugar until light and fluffy, about 3 minutes. Scrape down the bowl and beater blade.
Beat in eggs until incorporated, about 2 minutes. Scrape down the bowl and beater blade. Mix in amaretto and almond extract. Mix in dry ingredients. Scrape down the bowl and beater blade. Add almonds and cherries and mix until just combined.
Divide mixture into two portions. Using a spatula, smooth mixture into two 12-inch long by 5-inch wide logs. Bake for 15 to 20 minutes or until logs are firm and just starting to brown. Remove from the oven and using a wide spatula transfer logs to a cutting board. Using a sharp serrated knife, slice logs in half so you have four 6-inch by 5-inch portions in total. Cut biscotti slices lengthwise into 3/4-inch increments and return to the baking sheet. Bake for another 15 minutes or until golden brown.
Charissa Luke is co-owner and food writer for Zest Bakery, a dedicated gluten-free bakery in the San Francisco Bay area. Zest Bakery is known for their commitment to using local and organic ingredients when possible in their gluten-free sweet and savory treats. Zest was also voted runner up in Best Bakery and runner up for Most Environmentally Responsible Business in the Daily News’ 2012 poll.