Ambrosia Biscotti

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

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• Yield: 22 slices 1x

Ingredients

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• 1 ½ 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

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Instructions

1. Preheat oven to 300F. Line a large baking sheet with parchment paper and set aside.
2. 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.
3. 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.
4. 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.
5. 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 22 ½-inch thick slices.
6. 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.
7. Remove slices from baking sheet and cool completely on a wire rack.

• Author: Adapted from Southern Living

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