I used to partake in a Christmas Cookie Swap. Most of the cookies were quite nice, but the very best of them all was Steve’s Biscotti. He inspired my foray into biscotti experimentation. This type of cookie is traditionally twice baked. The result is a crunchy dry biscotti that stores well and is always served with a drink for dunking. If you don’t want a hard cookie, tnen bake it only once.
½ cup White Sugar
3 cups White Flour
2 tsp Baking Powder
4 eggs
¼ cup Olive Oil
1 Tbsp Vanilla Extract or Almond Extract
1 cup Mixed Nuts chopped coarsely
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Beat the wet ingredients together and pour into the well. With a wooden spoon, mix until the dough just binds to itself. Knead lightly on a floured surface. Shape into 2 logs approx. 4” wide by 12” long by ½” thick.
Place them onto a greased baking sheet. Bake 25 minutes. Remove from the oven. Turn the oven to 425F for the next stage. While the logs are still hot, cut ¾” thick slices on the diagonal. Turn slices on their sides and toast in the oven until lightly golden (about 5 mins.) Place biscotti on a rack to cool. Store in an air-tight container.
Spectacular dipped in Coffee or Chai Tea.
If you’re in a particularly celebratory mood, pair with a glass of Moscato wine.
Lux it Up: Substitute good quality chocolate chips or chopped dried cherries for the nuts, or a combination of them both. If you’ve got a particular nut favorite, use it instead of mixed nuts. My Man loves pistachio. I’m a fan of almonds.
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