Biscotti

The translation of “Biscotti” is twice baked, which is exactly what these cookies are. This is a great recipe to make with the kids because it’s easy, has few ingredients, and the options are endless. Ask your kids what they want in them, or how to “finish” them, and have fun. They go great with morning coffee or a glass of milk.

1 stick butter
¼ C sugar
(Cream the sugar and butter with a mixer until it is light and fluffy)

2 eggs
1 tsp. pure almond extract
(Add to the butter and sugar mixture and beat until smooth)

2 ¼ C all purpose flour
1 ½ tsp. baking powder
½ tsp. salt
(Mix the above three together in a bowl then add to the rest half at a time)

1 Tbl. Anise seeds, toasted and cooled to room temperature
¾ C. sliced almonds, toasted and cooled to room temperature
¼ C. dried cranberries
(Add to everything else and slowly mix just until combined)

On a cookie sheet lined with parchment paper, using your hands, press the dough into a rectangular shape about 4” wide and 1” thick. It will be about 12” long.

Sprinkle the top with course sugar or “sugar in the raw” and gently press into the top of the dough.

Bake at 350 degrees for 35 minutes, rotating the pan once.
Remove pan from the oven and let cool for about 15 minutes.
Using a serrated knife, slice the “bar” into ½” long pieces.
Arrange the slices in the same parchment lined cookie sheet and bake for 5 minutes.
Flip each slice over and bake for an additional 5 minutes.
Let them cool on the cookie sheet, they will harden as they cool.

Options: Mix and match; you can’t go wrong

• Use vanilla extract instead of almond extract and substitute toasted and chopped filberts or macadamias. Whole pistachios or whole toasted pine nuts.
• Add 1 Tbl. finely chopped zest of an orange or lemon.
• Substitute dried cherries or chopped bittersweet chocolate for the cranberries.
• Omit the coarse sugar and dust the finished, and cool, biscotti with confectioner’s sugar.
• Dip half of the finished cookie into tempered chocolate.