Pear & Almond Biscotti

Imagine a delightful treat that perfectly marries the sweet, juicy essence of ripe pears with the warm, nutty flavor of almonds—this is precisely what you get with Pear & Almond Biscotti. This Italian-inspired delicacy is not just a treat; it's a culinary experience that brings together the best of both fruits and nuts. Perfectly crispy on the outside and subtly chewy on the inside, these biscotti are an ideal companion for your morning coffee or afternoon tea.

Indulge in the delightful flavors of Pear & Almond Biscotti, a crunchy and chewy treat that combines the sweetness of ripe pears with the nutty richness of almonds. This Italian-inspired snack is perfect for your morning coffee or afternoon tea. With its unique twice-baked texture and array of health benefits from the wholesome ingredients, this recipe promises a satisfying treat that you can enjoy guilt-free. Perfect for gifting or sharing at any occasion, these biscotti are sure to impress!

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Ingredients

1 cup all-purpose flour

1/2 cup almond flour

1/2 cup granulated sugar

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 cup sliced almonds (toasted)

1 medium ripe pear, peeled and finely diced

2 large eggs

1 teaspoon vanilla extract

Zest of 1 lemon

Instructions

Preheat the Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.

Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, sugar, baking powder, salt, and cinnamon until well combined.

Incorporate Wet Ingredients: In a separate bowl, beat the eggs. Add the vanilla extract and lemon zest, mixing until smooth.

Combine Mixtures: Gradually stir the wet ingredients into the dry ingredients until just combined. Gently fold in the diced pear and toasted almonds, taking care not to over-mix.

Shape the Dough: Divide the dough into two equal portions. On a floured surface, shape each portion into a log about 12 inches long and 2 inches wide. Place each log on the prepared baking sheet, ensuring there's space between them.

First Bake: Bake in the preheated oven for 25-30 minutes, or until the logs are lightly golden and firm to the touch. Remove from the oven and let cool for 10-15 minutes.

Slice the Biscotti: Once the logs are cool enough to handle, transfer them to a cutting board. Using a serrated knife, slice the logs diagonally into 1/2-inch wide pieces.

Second Bake: Place the biscotti slices cut side down back on the baking sheet. Bake for an additional 15-20 minutes, turning them halfway through, until they are golden and crisp.

Cool and Serve: Remove from the oven and let the biscotti cool completely on a wire rack. Enjoy them plain, or dipped in coffee or tea for a delightful treat!

Prep Time, Total Time, Servings: 15 mins | 1 hr | 24 biscotti