Southern Living was hitting it out of the park with their Christmas issue this year, and this was another recipe that is a keeper.
in Greek mythology, the word “ambrosia” was used to indicate food of the Olympian gods.
Ambrosia also refers to a cold fruit salad consisting of cherries, mandarin oranges, coconut, pineapple, and marshmallows.
Now the term is also used to describe pretty much any dish or treat that uses a combination of those same flavors. It really is a winning combination of tastes. The shredded coconut and cherries in this biscotti add a nice chewy texture.
Enjoy anytime or with a hot cup of coffee or cocoa. Biscotti lovers will want to make this again and again. The original recipe can be found right here on Southern Livng’s website, but I adapted it for my own tastes and printed it below. I used almond extract instead of vanilla because almonds and cherries are a glorious pairing, and I re-wrote the instructions to be a little more clear, as this recipe creates a dough that is sticky and quite tricky to work with.
|Ambrosia Biscotti|| |
- 1½ cups all-purpose flour
- ¾ teaspoon baking powder
- ¼ teaspoon salt
- ¼ teaspoon baking soda
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon almond extract
- 1 cup sweetened shredded coconut
- ½ cup chopped maraschino cherries, drained and patted dry
- 1 tablespoon orange zest
- Preheat oven to 300F. Line a large baking sheet with parchment paper and set aside.
- In a mixing bowl, combine flour, baking powder, salt, and baking soda. In a separate bowl using a hand or stand mixer, beat together sugar, eggs, and almond extract until thick and pale in color.
- Gradually add the dry mixture to the wet mixture on low speed and then mix in coconut, cherries, and orange zest. The dough will be loose and wet.
- Turn dough out onto a generously floured surface and, using well-floured hands, knead lightly about 10 times. Place dough onto prepared baking sheet and shape into a loaf roughly 15x3 inches in size. Dough will be loose and may settle into a wider size after it has been shaped. Pat loaf down until it is about ¾ inch thick.
- Bake ~40 minutes or until loaf is a golden brown. Let cool on the baking sheet for about 5 minutes and then cut loaf diagonally into 22½-inch thick slices.
- Place slices in a single layer on the same baking sheet (you can reuse the parchment paper) and bake for an additional 20 minutes, turning slices over halfway through.
- Remove slices from baking sheet and cool completely on a wire rack.