Saturday, December 13, 2014

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 375o 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.