It’s time for the annual teacher’s holiday breakfast today. Last year I made almond biscotti with chocolate chips, some were even chocolate dipped. This year I made that again, but I also made a cherry, white chocolate & almond biscotti. Mmm… I used the same recipe as last year just switching around a few ingredients. I didn’t have very good lighting here, and there’s no natural lighting right now, so I apologize in the lack of quality photography.
6 Tbs. fresh whipped heavy cream, 1 c. sugar, 1 egg, 1 egg yolk, 2 tsp. almond extract, 2 c. flour, 1 tsp. baking powder, 1/4 tsp, salt, 1/2 c. white chocolate chips, 1/2 c. dried tart cherries, 1 beaten egg white
In a medium bowl, cream together whipped heavy cream, sugar, egg, egg yolk and almond extract together. In a small mix together flour, salt and baking powder. Slowly mix dry ingredients into wet mixture. Stir in chocolate chips and almond bits. Roll dough on a floured surface and separate into two balls. Roll each ball out into logs and place on parchment paper lined baking tray. Pat logs to flatten and then brush beaten egg on tops and sides. Bake for 30 minutes at 325°F, let cool for 15 minutes and slice diagonally. Bake for 10 minutes more. Decorate and serve.
I hope there are a few pieces left over so I can eat them tomorrow morning with my tea before I dive into my last minute Christmas preparations…
What Christmas traditions do you have at work?