Biscotti dotted with pomegranate arils, perfect for your morning coffee.
I started going to coffee shops when I was a teenager. In my town, there weren’t many places to hang out, and, for that matter, not many coffee shops. Our main options were either the greasy spoon George Webb (small and with waitresses eager to turn tables over) or Perkins, where we usually defaulted at night. But Perkins was too bright, too full of people we knew. No mystery. As teenagers, we naturally craved somewhere to hide.
Peggy’s was the main place we retreated to, and the first real cafe vibe I got. We were lucky that the owners were amenable to teenagers taking over the back room, so long as we left the front to the patrons buying meals and wine.
My drink of choice there was a honey vanilla steamer, which I still love, but rarely get now because I need caffeine to not slump over every day before I have to get the big kid from school. At the counter was the requisite glass jar of biscotti. Biscotti always looks so tempting, especially to the budget-minded teenager. Why buy a $3 cookie when a biscotti is 75 cents?
Of course, upon biting into most biscotti you realize why it’s such a bargain. Dry, crumb-explosive biscotti ruined me for many years. But I continued seeing it around, and I knew there had to be a secret. Something that made coffee shops, big and small, carry it.
The first time I made biscotti I was shocked at how simple it was. And then biting into it – amazing. I have been converted, but only for homemade. I like mine crisp on the outside but not so sharp it will slice the roof of your mouth. It melts into tenderness once you bite it.
This Pomegranate Biscotti comes together so easily. It’s fragrant thanks to the orange zest, and the tart arils make it perfect for sipping with coffee or tea. Or just eating, because.
You can drizzle it with white or dark chocolate, if you like, but be aware that the chocolate can make the biscotti lose their crispness. And, if you’re still needing a Christmas present, biscotti is a great gift alongside a bag of your favorite coffee.
- 3 eggs
- 3/4 cup granulated sugar
- 1 teaspoon baking powder
- 2 cups all-purpose flour
- 1/4 teaspoon salt
- 1 tablespoon orange zest
- 2/3 cup pomegranate arils
- Preheat oven to 300°F. Line two baking sheets with parchment paper.
- Beat eggs and sugar together until airy.
- Mix together baking powder, flour, salt, and zest, then carefully stir into egg mixture until incorporated.
- Fold in pomegranate arils.
- Divide dough in half onto baking sheets. Pat dough into a skinny rectangle-log.
- Bake for 50 minutes to 1 hour, then let cool for 5 minutes.
- Slice logs on a diagonal, and place slices cut-side up on baking sheets.
- Bake for an additional 30 minutes, flipping cookies over halfway through.
- Let cool completely before storing in airtight containers.
More biscotti recipes you might like:
Double Chocolate Cranberry Biscotti – Savvy Eats
Orange White Chocolate Biscotti – Heather’s Dish
Peppermint Biscotti – Home Cooking Memories
Pumpkin Chocolate Chip Biscotti – Chocolate Moosey
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