Cherry Almond White Chocolate Biscotti {with King Arthur Flour}

If there’s anything Scandinavians like, it’s coffee.
And if there’s anything else they like, it’s any almond-flavored baked good. 
Really, any baked good in general, considering most traditional coffee parties have seven dessert options served. No need for seven different desserts, just give me seven of these biscotti!
I’m a good Swede at heart, and I take my coffee strong and black, sometimes with a bit of sugar. Or, in this case, a Cherry-Almond-White-Chocolate Biscotti with a lot of pearl sugar on top.
These are addictive. Oh yes, very, very addictive. One is not enough, so don’t even try to tell yourself it is. 
Nibble one of the broken bits for breakfast. Dunk one in your  mid-morning coffee. Have one for lunch-dessert. Take an early Fika (coffee time) break. Relax in the evening with a biscotti and a mug of hot tea and your favorite reality TV show (obviously, it’s Bachelor Monday!)
If anyone questions, just tell them it’s Swedish and Natalie told you to; I’m happy to be your excuse.
If you’re feeling generous, offer them a biscotti.
Cherry Almond White Chocolate Biscotti
1/4 cup butter (1/2 stick)
1/2 cup white sugar
1/4 cup packed brown sugar
2 eggs
1/4 tsp. salt
1 tsp. baking powder
1/4 cup chopped dried cherries
1/4 cup white chocolate chips
1/4 cup slivered almonds
1/4 cup white chocolate
Preheat oven to 300 degrees F. Beat butter and sugars together. Add the eggs, beating well. Stir in the almond extract. In a separate bowl, mix together the flour, salt, and baking powder. Reserve one teaspoon of the dry mixture and sprinkle it over the cherries, chocolate chips, and almonds. Stir the dry ingredients into the wet ingredients, and then fold in the cherries, chips, and almonds. Line a baking sheet with parchment paper. The dough will be sticky, but empty it onto the parchment and form it into a long rectangle (using plastic wrap to help form it without getting your hands sticky if necessary), about 16 inches x 4 inches. Bake at 300 degrees for approximately 30-35 minutes, or until golden. Remove from oven, let cool for 10 minutes. Meanwhile, reduce the oven temperature to 275 degrees F. When the baked loaf is cool, use a serrated knife to cut it into strips crosswise about 1″ wide. Then turn the pieces on their cut sides, and return to the oven for 8-10 minutes.
In a small bowl, microwave the remaining 1/4 cup white chocolate chips at 10-second intervals, stirring after each, until melted. Watch closely as white chocolate burns extra quickly, and you often need to stir it a bit to realize it is fully melted. Remove from microwave and stir in 2-3 drops of orange oil. Drizzle over cooled biscotti. Sprinkle with pearl sugar. 

I Heart Rhubarb

There are a lot of really good things in life.
Like fair-trade certified “Heavenly Chocolate with a Heart” in gold packaging.

And a scalloped yellow bowl full of organic strawberries & rhubarb from a friend. 

The sunlight streaming in to illuminate a round of scones, bursting with happy flavor, ready to be baked.

Again, natural light to illuminate the golden-brown of some irresistible baked goods.

And sometimes, when you take that chocolate, and drizzle it over the scones, it’s like, EVEN better. 
This is my pretty new Kate Spade heart ring that I’m loving! It’s been on my list for awhile to “up” my gold jewelry stash. I seem to have fallen into a definite silver-only jewelry rut.
One of my best friends and I have been fiddling with a gluten-free scone recipe, trying to get it to mirror the glory days of our regular, gluten-involving past baking (sigh). These are definitely yummy, but too dense for a traditional scone. Alas, we haven’t nailed it yet, but here is my most recent iteration, which you’re welcome to try.
Gluten-Free Strawberry-Rhubarb Cream Scones with White Chocolate Glaze
by Good Girl Style 
3 cups Pamela’s Baking Mix (almond/gluten free flour mix)
1/3 cup sugar
2 1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/8 tsp. xantham gum
8 TBSP.s butter
3/4 cup light cream
1 egg
1 1/4 -1 1/2 cups chopped strawberries and rhubarb
Mix dry ingredients. Cut in the butter. Mix the cream and egg, and toss it with the dry ingredients until it all comes together. Fold the fruit in gently. If the dough is too dry, add a splash more milk. Turn the dough out onto a lightly floured surface, and turn it over once before patting into a round. Cut or score into triangles, and transfer to baking sheet. These held together better for me when I just scored the circle and cut post-baking. Bake at 350 for 15-20 mins. or until golden brown and a cake tester comes out clean. 

 I used the Divine White Chocolate with Strawberries pictured above (melted), a splash of cream, a pinch of salt, and a bit confectioner’s sugar. I’m sorry I didn’t measure, but just fiddle until you get the consistency you like, then drizzle away!
Soooooooo how many scones do you think is TOO many for breakfast? Three?