Biscotti is a'twice baked' treat

Are you familiar with the snappy-crisp Italian biscotti? It’s been called a cross between a cookie and a Melba toast. I call it the “Italian cookie dunker.” The definition of biscotto (the singular of biscotti) is “twice baked.” In Italian, “bis” means “twice” and cotto means “baked or cooked.” You learned a bit of Italian right there! Biscotti dough is rolled and baked into a flat loaf, then sliced and baked again to crisply toast and lightly brown the slices. And so, it’s recipes for a variety of biscotti today. A tip: Chilling biscotti dough for at least an hour firms it, making it easier to roll and shape.

CINNAMON BISCOTTI
2-1/2 c. flour
3/4 c. sugar
1-1/2 t. each, baking powder and cinnamon
1/4 t. salt
3 large eggs
2 T. margarine, melted (not a spread)
2 t. vanilla
2 T. sugar
1/2 t. cinnamon

Combine first five ingredients in a large bowl; make a well in center of mixture. In a small bowl, beat together next three ingredients. Add to flour mixture, stirring until just moist. Turn dough out onto a lightly floured surface. Lightly flour your hands and gently knead 10 times. Shape dough into a 16-inch long roll. Carefully transfer roll onto a greased cookie sheet; flatten (rounding the top to a 3/4 inch thickness.) Combine sugar and cinnamon; sprinkle over dough. Bake at 325 degrees for 30 minutes. Cool for 10 minutes. Transfer to a cutting board; cut roll diagonally into 3/4-inch slices. Lay slices cut side down on a greased cookie sheet. Bake at 325 degrees for 25-30 minutes. Cookies will be slightly soft in center but will harden as they cool. Store in airtight container. Makes 24 biscotti. Note: If biscotti feels a bit soft in the center, after cooling, return to oven and bake at 250 degrees for 30 minutes.

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ALMOND BISCOTTI
1/2 c. butter, softened
1 c. sugar
3 eggs
1 t. almond flavoring
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. finely chopped, slivered almonds

Line cookie sheet with foil; grease foil; set aside. In a medium mixing bowl, cream butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in almond flavoring. In a bowl, whisk together flour, baking powder and salt; beat into creamed mixture. Stir in chopped almonds. Turn out on a lightly floured board and knead gently 10 times until smooth. Divide dough into three equal parts; form each into a roll about 1-1/2 inches in diameter. Place on lightly greased cookie sheet about three inches apart. Bake at 325 degrees for 30 minutes or until rolls are firm to the touch. Remove from oven, let stand about 10 minutes. While still warm, cut rolls diagonally into slices about 3/4-inch thick. Lay slices, cut side down, on cookie sheets and return to oven. Bake at 325 degrees for 30 minutes or just until light golden brown. Cool completely on wire racks. Store in airtight container. Makes about 24 biscotti. Note: See earlier note from cinnamon biscotti recipe on soft center.

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MEMORABLE BISCOTTI
1 c. butter (no substitutes), softened
1 c. sugar
3 eggs
1 t. vanilla
1 t. anise extract
3 c. flour
1 T. baking powder
1/2 t. salt
1 c. chopped almonds

In a mixing bowl, cream butter and sugar. Beat in eggs, one at a time. Combine flour, baking powder and salt; add to creamed mixture. Stir in almonds. Line a baking sheet with foil and grease the foil. Divide dough in half. On the foil, form dough into two 11x3-inch rectangles, rounded on top. Bake at 325 degrees for 30 minutes or until golden brown and firm to the touch. Remove from oven. Using the foil, lift the rectangles onto wire racks; cool 10 minutes. Place on cutting board; cut diagonally into 3/4-inch slices. Place cut side down on ungreased baking sheets. Bake 30 minutes. Cool completely on wire racks. Store in airtight containers. Makes about 2-1/2 dozen. Note: See earlier note from cinnamon biscotti recipe on if center isn’t fully baked. I really feel like this is a “dunker cookie”. You can keep them for a couple months, or more if stored properly. A quick treat if someone stops by for a cup of coffee or tea.

Thought for the Day: More things grow in the garden than the gardener plants...if we ever get to plant a garden!