tart cherry & almond biscotti

with chocolate tahini dip and sesame salt sprinkle

*recipe adapted from https://www.shelovesbiscotti.com/almond-biscotti/

what you need

for the biscotti

1 c raw almonds

1 c dried tart cherries 

2¼ c AP flour

1½ tsp baking powder

pinch salt

½ c granulated sugar

¾ c brown sugar

3 eggs 

½ c olive oil

1 tbsp  almond extract

1 tbsp  vanilla extract

zest of 1 lemon 

for the topping

1 c dark chocolate chips

1/4 c tahini

toasted sesame seeds

flaky salt

what you do

preheat oven to 350 and toast almonds until fragrant and beginning to brown, 10-12 mins. when almonds are done toasting, allow to cool before roughly chopping. In the meantime, mix together flour, salt, baking powder, and sugars in a large bowl. In a separate bowl, mix together eggs, olive oil, extracts, along with lemon zest.

add wet ingredients to dry and mix until combined. fold in chopped almonds and tart cherries.

line a large baking sheet with parchment paper, then form two log shapes side by side (scoop out cookie dough into the rough shape then use damp fingers to pat and shape). bake for ~25 mins until golden brown and firm.

allow to cool before using a sharp knife to slice cookies about ¾ in thick. bake again for 12-15 mins until golden brown. allow to cool fully.

melt chocolate and tahini together using a double boiler. dip or drizzle biscotti with the chocolate however you desire. sprinkle with toasted sesame seeds + flaky salt and allow to set.

serve with coffee, ice cream or (preferably) both :)