Today is Improv Cooking Challenge Day! This month our ingredients are almonds and cherries. It just so happens that today also starts The Freshman Cook’s 15 Days of Red, White, and Blue! So, in the holiday spirit, I baked Red, White and Blue biscotti. This biscotti is simple and delicious. Oh, yeah, and festive too!!
Red, White and Blue Biscotti
2 cups flour
1 1/2 teaspoon Baking Powder
3/4 cup Sugar
1/2 cup Butter, softened
1 teaspoon grated Lemon Zest
Pinch of Salt
2 Eggs
1/2 cup Sliced Almonds
1/3 cup Dried Cherries
1/3 cup Dried Blueberries
1/4 cup White M and M’s
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper.
Beat sugar, butter, lemon zest, and salt in mixing bowl.
Whisk flour and baking powder together. Set aside.
 Add eggs 1 at a time. 
Add the flour mix and blend together.
Stir in almonds, dried blueberries, dried cherries, and M and M’s.
Shape the dough into a 13″ by a 3″ wide log on
 the parchment paper covered baking sheet.
Bake for 30-40 minutes, until golden brown.
 Remove from oven and cool for 30 minutes.
Use a serrated knife, and slice the loaf of biscotti in to 1/2″ slices.
Place the biscotti on its side and bake again for 10-15 minutes.Â
Cool Completely.
Melt the white almond bark, dip the edges in, and sprinkle some sprinkles on the white bark. Enjoy! See you tomorrow for day 2 of
15 days of Red, White and Blue!Â
Here’s where we are celebrating this week:
Patriotic Project Parade Linky Party Here’s what my friends at the Improv Cooking Challenge made: