Christmas Biscotti

Cranberry Lemon Almond

Makes about 24 biscotti

Biscotti means "twice cooked". They are indeed baked twice, producing crisp, porous dry cookies, perfect for dunking in your coffee. (Although they are traditionally served with Vin Santo, an Italian dessert wine.) Biscotti will keep for weeks in an airtight container.

• 1 cup sugar
• 3 large eggs
• 2 tsp. fresh lemon zest (shred the rind of a lemon)
• 1 tsp. almond extract (essence)
• 3 cups all purpose flour
• 1 tsp. baking soda
• 1 tsp. baking powder
• ½ tsp. salt
• 1 cup almond flakes or slivers
• 1 cup dried cranberries (they look like raisins)

Directions

1. Preheat oven to 325°F, and line a baking sheet with wax paper.
2. Use an electric mixer to beat the sugar, eggs, lemon zest, and almond extract until pale and frothy, about 2 minutes.
3. Combine the flour, baking powder, baking soda and salt, and sift them over the egg mixture. Use a large spoon to fold together.
4. Add the almonds and dried cranberries. Mix to a soft dough, but do not overmix.
5. Turn the dough onto a lightly floured surface and knead briefly until smooth. Divide the dough in half, and make two logs, each about 8 inches long and 1 inch thick. Place the logs on the prepared baking sheet.
6. Bake for 45 minutes. Remove from oven and allow to cool for 5 minutes. Use a serrated knife to cut each log into ½ inch thick slices.
7. Place the slices back on the baking sheet and bake for a further 15 minutes, turning after about 7 minutes. The biscotti should be crisp and lightly golden.
8. Transfer slices to a wire rack to cool completely. Store in an air-tight container.

Source: Adapted from a receipe in The Cookie Book published by Fog City Press.

The almond biscotti were first made by Deanna, from The Cookie Book. Bill adapted the recipe, and made "Christmas Biscotti" for the bake table and the Ottawa Waldorf School's Christmas Fair. It was quite popular!

Keywords: Dessert, Cookies