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.
  

Peanut Butter Nutty Cookies

Here is a simple and quick cookie recipe that the kids love making and eating.

Ingredients:

2 C. All purpose flour
½ tsp. baking powder
¼ tsp. salt
2 sticks unsalted butter
1-1/4 C. sugar
1-1/4 C. dark brown sugar
3 eggs
1 tsp. pure vanilla extract
1 tsp. almond extract
1 C. chunky peanut butter
½ C. chocolate chips
½ C. peanut butter chips
½ C. toasted and chopped pecans
½ C. toasted and chopped walnuts

How to:

• Preheat the oven to 300 degrees



• In a bowl mix together the flour, baking powder, and salt.
  Using a “Kitchen-Aid” or hand-held mixer cream the sugars and butter until it is really smooth.



• Add the peanut butter, eggs, and extracts. Mix until smooth while scraping down the sides of the bowl.



• Add the flour mixture all at once and mix on low until almost combined.



• Add the nuts and chips and mix until just combined. Don’t over mix.The dough will be really loose!



• Spoon a line of the dough about 1-1/2 inches in diameter on the length of a sheet of parchment paper. Roll the paper around the dough to form a long cylinder. Pull the dough tight in the paper to form a compact uniform shape. Twist the ends of the paper to further compact the dough. Place in the refrigerator for about 30 minutes until the dough hardens a little.



• When the dough is chilled, slice the cylinder into ½ inch thick pucks. Place on an ungreased baking sheet about 1-1/2 inches apart. Bake for about 20 minutes turning the pan once. Cook just until the ends start to turn golden. Remove from the oven and transfer to a wire rack to cool.