| Prep: 20 mins | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 366 | 16.9g | 6.3g | 45.8g |
| sugars | fibre | protein | salt |
| 22.5g | 3.6g | 8.6g | 0.2g |
At the heart of many of my culinary creations is the love for combining flavors and textures, creating something truly unique and memorable. The Mahleb and Almond Biscotti I’m going to illuminate for you today embodies that vis-à-vis an enticing blend of aromatic mahleb, crunchy almonds, and tart dried fruit. There’s something deliciously rich and yet undeniably homely about this recipe – a little piece of my Montana roots mixed with the exotic flair of Middle Eastern flavors.
Home Baked Goodness with a Twist
Coming from the vast landscapes of Montana, where the earthy flavors of bison, venison, and huckleberries were a part of my daily life, I’ve always been drawn towards ingredients that speak of their origins. Each bite of these Mahleb and Almond Biscotti brings a unique combination of flavors – a testament to the rich tapestry of its ingredients.
The mahleb, a little-known spice derived from the seeds of the St Lucie Cherry, lends a subtly sweet flavor to this recipe and pairs fantastically well with the toasted almonds. Adding a little zing to the mix is our choice of dried fruit. It could be anything from dried apricots to cherries – allowing for a certain level of creativity and personalization in each batch.
Not Just a Tasty Treat, But a Healthy One Too!
Alongside their undeniably delicious taste, these biscotti also pack a healthy punch. The almonds used in the recipe aren’t just there to provide a delightful crunch, they’re also an excellent source of antioxidants and healthy fats. The inclusion of dried fruit can give a boost of fiber and micronutrients to your diet as well. Furthermore, studies have suggested that Mahleb may have antioxidant and anti-inflammatory properties, making this sweet treat a surprisingly health-centric choice.
Perfect Pairings for This Recipe
The Mahleb and Almond Biscotti is versatile and pairs well with a variety of beverages and dishes. Serving these during a tea or coffee break can elevate the experience to a whole new level.
For a completely immersive flavor profile, consider serving alongside a dish such as Moroccan tagine or Greek moussaka. The hint of lemon zest in the biscotti ties in harmoniously with such tangy, robust dishes.
Whether serving these delightful biscotti as a standalone treat for afternoon tea, or as a complementary side, one thing is clear – each bite pays homage to delicious, traditional baking with an adventurous twist of flavors that make it uniquely mine.
What You’ll Need
- 2 cups of all-purpose flour
- 1 1/2 teaspoons of baking powder
- 1/2 teaspoon of salt
- 1 cup of sugar
- 1/2 cup of unsalted butter, room temperature
- 1 tablespoon of Mahleb, ground
- 2 large eggs
- 1/2 teaspoon of almond extract
- 1 cup of whole almonds, toasted and chopped
- 1 tablespoon of lemon zest
- 2/3 cup of dried fruit (your choice), chopped
Method
Step One
Preheat your oven to 350 degrees F (175 degrees C). Prepare a baking sheet by covering it with parchment paper.
Step Two
In a medium-sized bowl, combine the all-purpose flour, baking powder, and salt. Stir them together until they are well mixed.
Step Three
In a large bowl, cream the sugar and the room temperature unsalted butter together until it becomes light and fluffy. Then, add the ground Mahleb and blend it well.
Step Four
Beat in the eggs one at a time, making sure each egg is well incorporated before adding the next. After that, stir in the almond extract.
Step Five
Gradually add the flour mixture into the sugar, butter, and egg mixture. Stir it well until all of the flour mixture is incorporated. The dough will be stiff.
Step Six
Stir in the toasted and chopped almonds, dried fruit of your choice, and lemon zest. Make sure these ingredients are evenly distributed throughout the dough.
Step Seven
Divide the dough in half. On the parchment-lined baking sheet, form each half into a log approximately 12 inches long and 2 inches wide.
Step Eight
Bake the dough logs in the preheated oven for 35 minutes, or until they become firm and light brown. Afterward, remove them from the oven and let them cool on the baking sheet for 10 minutes.
Step Nine
After the dough logs have cooled down, transfer them to a cutting board. Using a sharp knife, cut the logs diagonally into 1/2 inch thick slices.
Step Ten
Place the slices back on the baking sheet with the cut side down. Bake them again for 10 minutes, or until they are slightly golden. Flip the pieces over and bake for another 10 minutes.
Step Eleven
Remove the biscotti from the oven and transfer them to a wire rack to cool completely. Once cooled, they are ready to serve and enjoy with coffee or tea!
