I’m aware biscotti aren’t exactly a traditional food for Imbolc. Also, I get that biscotti aren’t likely to be found on a list of typical items celebrating Brighid.
I don’t care.
I’m over here in a wee emotional funk, feeling a bit messy, moving a bit roughly, holding space for just being okay.
Things are not perfect and my heart says that’s alright. Meanwhile, my brain seems to be saying that “biscotti!” as the answer to my “what to bake for Imbolc?” question works. Uh, okey-doke. I wasn’t feeling called to bread. So... Gluten-free biscotti with dried fruits for a midwinter goddess it is. Sure. Yeah. YES. Outta my way…
As archetypes go, almond biscotti with dried apricots and cranberries is actually a nice fit for this moment.
With chopped almonds, these biscotti draw down moon energy perfect for grounding and anchoring the recent FullBlueBloodMoonEclipse that’s left many sensitive souls feeling a bit spent.
This recipe also incorporates the fiery color and sweet flavor of dried summer fruits for winter nourishment–that all lines up nicely for timing and intention.
Like all good biscotti, this recipe also takes time extra time to make: it’s twice baked for perfect biscotti texture, color, and flavor.
To wit, they are a true celebration of the hearth fire we celebrate at Imbolc.
Served with a steaming nut milk latte early on Imbolc morning as we all check for our shadows, these will be a genuine treat.
Optional - milk or white chocolate and coconut oil for melting and drizzling
Step 1In a large bowl, combine sugar, melted butter, liqueur, extracts, and grated orange peel (or single essential oil drop) until well blended.
Step 2Stir in chopped dried fruit, chopped nuts, and eggs. Mix until well blended.
Step 3In a small bowl, sift together, gluten-free flour mix, baking powder, and salt.
Step 4Add flour mixture to nut and liquid mixture
Step 5 stir until just combined. Scrape sides and shape into a ball or mound. Cover and chill dough for thirty minutes.
Step 6Set oven rack in the middle of the oven. Preheat oven to 350 degrees Fahrenheit. Cover a baking sheet with parchment paper.
Step 7Wash and rinse hands with cool water. With wet hands, halve and shape dough into two 2-3 inch wide loaves.
Step 8Bake until just achieving color, about 30 minutes. Remove from oven and cool for 5 minutes before gently moving to a rack to cool for an additional 10-15 minutes.
Step 9With a serrated bread knife, cut each loaf into 3/4 inch slices. Lay individual biscotti on clean parchment on baking sheet and bake until golden about 20-25 minutes.
Step 10Transfer to a rack and cool completely.
Step 11If drizzling with chocolate, melt the chocolate in a double boiler until just melted. Add 1 tsp coconut oil for each 4 ounces of chocolate. Using the back of a spoon, drizzle over cooled biscotti on parchment. Allow to cool completely before serving.
Step 12Store cooled biscotti in an airtight container at room temperature.
For a DELICIOUS variation, use 3T Cherry Herring (dark cherry) as your liqueur, substitute 1/2 cup chopped pistachios for 1/2 cup of the roasted, chopped almonds, and substitute 1/4 chopped dried cherries for the apricots/cranberries.
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I'm an inspired storyteller, ir/reverent creatrix, contemplative mystic, purposeful participant, and humbled pilgrim living at the intersection of personal myth, medicine, and meaning. I'm passionate about the healing connection between narrative, nurturing, and nature. Equally at home with the sacred and the profane, the numinous and the mundane, my work reflects my love of archetypes, symbology, seasons, folklore, and liberation theology, delight in the art & science of aromatics, herbs, oils, food, and Mother Earth chemistry, and reverent relationship with the magick and medicine found in gardens, forests, meadows, barns, still rooms, pantries, craft corners, womxn's circles, and kitchens.
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