When I was little, I can remember waking up at my Nona’s house and walking into the kitchen for breakfast, where there would be a variety of breakfast pastries to choose from. One of my favorites was biscotti. She would make me a little cup of coffee with milk and sugar and I would dunk my biscotti into the hot coffee so that it was soft and soaked up the sweet coffee. It was so delicious and I would eat 2 or 3 of them until the coffee was almost gone and full of biscotti crumbs. Now, looking back, coffee probably wasn’t the best choice for a child but it certainly was the best tasting with the biscotti.
Over the years, my parents have perfected baking biscotti. But since this is a recipe they hold close to their hearts it is impossible to get a copy. They may share bits and pieces but to get an actual step by step detailed recipe would be like breaking into Fort Knox. They are very protective of their biscotti recipe and I can understand why. It was a labor of love to get it to perfection and that is hard to let go of. So it is such a special treat that we always look forward to when they make them.
Wanting and craving a healthier version of these yummy crunchy treats, I did a little searching. I found one that uses whole wheat flour (Mediterranean) and converted it to Paleo. I baked both with the help of my daughter who loves to cook and each came out perfectly.
The added dried cherries and chocolate adds just the right amount of sweetness to these delicious breakfast or snack treats. These are perfect for when you are in a rush to eat on the go or even better when you have time to dunk them in your favorite coffee.
Click here to print a pdf of the Chocolate Cherry Biscotti recipe.
Chocolate Cherry Biscotti (Mediterranean & Paleo)
|2 ¼ cup whole wheat flour (Mediterranean)
1 ¼ c almond flour + 2/3 c arrow root flour + 4 Tbs & 4tps coconut flour (Paleo)
|½ tsp cream of tartar
¼ tsp baking soda
1/8 tsp salt
|1 c coconut sugar||1 cup dried cherries|
|1 tsp vanilla extract||½ cup dark chocolate chips|
|3 large eggs||¼ cup chopped walnuts|
With rack in center of oven, preheat to 350°F. Line baking sheet with parchment or silpat.
Mix together flour, cream of tartar, baking soda, and salt.
Beat eggs, sugar and vanilla on medium speed until fluffy. Add in dry ingredients and mix until blended. Note that the dough will be sticky.
Mix in cherries, chips, and nuts.
Divide dough in half and place on clean floured surface. I put cling wrap down first and then flour to help with clean up. Shape each half into a log shape approximately 10” x 2”. Then transfer onto prepared baking sheets to bake for 30 minutes or until golden brown. Remove and cool for 10 minutes.
Reduce oven temperature to 300°F. With a serrated knife, cut diagonally ½” thick slices. Bake 10 minutes, flip and bake another 10 minutes, until golden and crisp.
Remove from pan and cool completely on racks. Enjoy!