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Chocolate pecan biscotti & honey cinnamon latte
Ingredients
For the biscotti:
- 1 1/4 cup all purpose flour
- 1/3 cup cocoa powder
- 2 teaspoons baking powder
- Pinch salt
- Grated zest of 1/2 orange
- 1 cup sugar
- 1/3 cup extra virgin olive oil
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 cup whole pecans
- 1/2 cup dried cherries , optional (125ml)
- Butter, for brushing baking tray
For the latte:
- 1 shot espresso coffee
- 1 teaspoon honey
- 1/2 cup full fat milk
- 1 long cinnamon stick for garnish
- Ground cinnamon for garnish
Directions
For the biscotti:
- Preheat oven to 325 degrees F.
- Line a large baking sheet with parchment. Brush the parchment with butter.
- Sift flour, cocoa, baking powder, and salt into a medium bowl. Add pecans.
- In another bowl, add orange zest, sugar, oil, eggs and vanilla extract. Whisk until smooth.
- Add the egg mixture to the flour mixture. Stir with wooden spoon and blend well. Add cherries, if desired .
- Divide dough in half and shape each into a cylinder (roughly 12 x 2). Dough will be sticky so use a little oil on hands to shape dough. Arrange the cylinders on the baking sheet, leaving at least 3 inches – they will spread out as they bake.
- Bake for 30 to 35 minutes or until golden and firm. Remove from oven and let stand for 15 minutes before cutting to keep shape.
- With a large spatula carefully scrape cylinders off tray and transfer to a cutting board. Carefully slice crosswise on the diagonal with a serrated edge knife (in one full cut) into 1 centimeter slices.
- Put slices back onto the baking sheet, laying flat and not overlapping. Bake a second time (again at 325 degrees F.) for 20 more minutes or until golden brown and crisp. Makes about 40 biscotti!
For the latte:
- In a tall glass combine the espresso shot with honey and stick until dissolved.
- Pour cold milk into a tall measuring cup or frother and using a small whip or immersion blender whip for several seconds to create a dense foam. Heat for 12-15 seconds in mircrowave until just warm.
- Pour this frothy milk over espresso and stand a long cinnamon stick that it taller than the glass into latte. Sprinkle with ground cinnamon.
