Hard Tack Biscotti

Every Christmas I make a variety of cookies for the holiday but I always make biscotti. The twice baked Italian specialty, that you can find in any Starbucks, has become commonplace in the US but could only be found in Italian bakeries when I was young. This recipe from my mother follows the tradition of a hard biscotti that is excellent when dunked in wine, hot chocolate, or espresso. It is definitely one of my all time favorite cookie recipes.

1 TBS Crème de Cacao 

    (or 1 tsp. chocolate extract)

1 dozen Large Eggs

2 Navel Oranges

6 C Flour (sifted)

4 C Sugar

1 tsp Baking Powder

1 tsp Ground Cinnamon

1 TBS Nestle Quick

1 lb. Whole Almonds

1 lb. Walnuts or Pecans

Preheat oven to 375^o F.  Beat 11 eggs with Crème de Cacao in a separate bowl.  Grate peel from 2 navel oranges and mix in a large bowl with flour through Nestle Quick.  Mix the wet ingredients into the dry ingredients until thoroughly incorporated.  Mix in nuts.  The mixture will still be slightly sticky.  On a floured board, divide mixture into 8 balls.  Roll each ball into a log and place two 

logs on a parchment covered cookie sheet (see photo).  Beat remaining egg and brush logs 

with egg.  Bake for 40 minutes.

Remove biscotti from the oven and cut logs on a diagonal into 3/4 inch slices (see photo) while 

log is still warm using a serrated knife.  Put the slices back on the cookie sheet on end and put 

them back in the oven for an additional 15 minutes to toast. Cool completely on a cooling rack.

To print a copy of this recipe go to Hard Tack Biscotti.