Biscotti

Directions

1. Combine flour, baking powder, cinnamon, orange peel and dried cherries in a medium sized bowl. Set aside.

2. In a separate bowl, beat butter and sugar until creamy.

3. Mix in the eggs one at a time, beating in between each one. Add the vanilla and beat well.

4. Add flour mixture to the sugar mixture slowly, beating until smooth. The dough should be somewhat thick.

5. Heat oven to medium.

6. Knead the dough gently on a lightly floured surface for 10-12 strokes. On a cookie sheet or flat baking pan, form dough into a log form that is ½ inch thick and about 4 inches wide.

7. Bake for only 15 minutes and remove the log from the oven. Let it cool slightly.

8. Place the log on a cutting board.  Slice diagonally into ½" strips, and lay each strip flat onto the baking sheet, not touching others. Return the biscotti to the oven and bake for 10 more minutes or until slightly browned.

                              

Notes: After the biscotti have cooled completely, you may store them in an airtight jar or plastic bag. The biscotti should be very crisp and dry. Serve with coffee, hot chocolate, tea or simply by themselves.

 

Variations: For a special touch, dip one end of each biscotti into melted semi-sweet chocolate.  Use this recipe as a basis from which to be creative: use different nuts, alternate dried fruits, flavorings, or add an extra egg for a softer biscuit. White or Chocolate Mocha Biscotti: Eliminate the cinnamon, orange peel and fruit from the above recipe. Cut up 1-2 bars of white or milk chocolate into chunks. Add it to the flour mixture. Then, mix 4 tsp of instant coffee (a bit more for a stronger coffee flavor or use espresso) in 2 Tbs of water. Add the coffee mix to the sugar mixture just after you stir in the eggs. Complete the recipe according to the directions above.

 

Substitutions: Fresh, grated orange peel/Dried, grated orange peel. Dried cherries/Any dried fruit (cranberries, raisins, etc.). Pistachios/Walnuts or other nuts.