The Covered Dish - Almond Biscotti

Probably one of my favorite cookies is a biscotti. Yes, they take a little extra care to make, but they keep for quite some time. Remember they are supposed to be a dry cookie that goes with coffee or tea. Frankly, I don’t like to call them a cookie because they are more of a bar. Latch onto a good biscotti recipe and adapt it to the seasons using different ingredients and flavors. In fact, I’m thinking my dad would appreciate a batch of these babies about now. Hey Dad, they’ll even go with your cold milk and hot chocolates!

On the home-front I’ve been working on bringing my sourdough bread starter back to full swing. I started it up about 2-3 weeks before Christmas and I’ve encountered a few issues. Presently I’m trying to work the glitches out so I can start sharing the bread with others. As soon as that happens I will probably run a column again with the sourdough starter, feed, etc. Recently I’ve put more research into the health benefits of breads made with wild yeasts. There are some great findings I’m ready to share.

Christmas has taken a slow exit from our home. Each day I do a few more things to get it all taken down and the snow critters up. This past weekend I set a new record for ‘reading’ so I didn’t get a great deal accomplished. Like my mother, I love the escape of a good book. My husband, Ervin, is now reading more than he used to because of his ‘bus’ trips. (He drives a school bus.)
I’m missing the snow! OK, OK, don’t call me all those names! I love winter and the possibilities of a good snowstorm. It keeps folks at home, and the loved ones close, I like that feeling. Snow, snow, snow, snow….please send some snow, some snow for Debbie, so she can build a big snowman…….

Seize the moment, forget the dirty dishes, the stacks of laundry and live a little more. Yes, I got behind on those things this weekend, but I enjoyed myself. Simply Yours, The Covered Dish.

Almond Biscotti

2/3 cup granulated sugar

1-2 teaspoons lemon peel

1/2 cup vegetable oil

2 eggs

1 1/2 teaspoons almond extract

1 teaspoon baking powder

1/4 teaspoon salt

2 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/2 cup roasted and chopped almond halves

Mix together sugar, oil, peel, extract and eggs. Blend until combined.

In a separate bowl mix the dry ingredients together except for the nuts. Bring the dry and wet mixtures together, stirring to blend. Lastly add the almonds. Work dough together with hands and place dough on a floured surface. Knead mixture until it is smooth.

Split the dough in half and shape into two logs of equal size about 12-13 inches long and 3-5 inches wide. Place the logs on parchment paper on a cookie sheet. Bake at 350 degrees for 25-30 minutes or until a toothpick comes out clean when inserted in the center. Cool about 15 minutes on the cookie sheet. Cut each ‘log’ at an angle crosswise 1/2 – 3/4 of an inch wide. Do not drag the cutting knife, make one quick slice. Turn the slices cut sides down onto the cookie sheet. Now return to the oven and bake 15 minutes longer; turnover over once, until crisp and light brown. Remove immediately from cookie sheet to cooling rack. Cool completely (about 30 minutes). Makes about 40 cookies.

You may ice with a drizzle glaze, dip one end into a white melted chocolate or simply sprinkle with powdered sugar.
Remember these cookies are often referred to as ‘twice baked’ cookies since they’re baked a second time after they’re cut