So, (as the kids say) it’s been a minute since I’ve blogged.

There was an Engagement Party, Christmas, Holidays and life has been crazy. But I did want to write about these Biscotti cookies, my hands-down Best Selling cookies (if I was selling them, which I am not). I always try to make a batch for special occasions and for Christmas gifts, as I did this year.

My husband Zeke, who doesn’t particularly like Biscotti, does love mine. Perhaps because they are a more American version than the traditional Italian Biscotti, which can be so crunchy, you could crack a tooth on them. These Biscotti contain butter, toasted almonds and lemon and orange peel, making them quite delicious and perfect with your morning coffee, to dunk in a dessert wine, or with a glass of ice cold milk.

They are, however, a labor of love.

I’m not saying they are technically challenging, but there are a lot of steps involved and they take quite a while to make. First, you need to toast the almonds, zest a lemon and orange, cream the butter and sugar and make the cookie dough. Biscotti, which means “twice cooked”, are actually cooked three times. First, two big cookies loaves are baked, then cooled and sliced. Then the slices are baked, for ten minutes on one side, ten minutes on another and then cooled. Finally, they are done!

So, I made a batch last year and judiciously gifted them for Christmas to people who I know would appreciate them. I saved a precious few to take a photo for this blog, but one by one, they disappeared. I found I couldn’t resist the siren call of them in the freezer and ate them. I had only one small one left, which I put on a plate in the kitchen to take a photo of to accompany the recipe. Alas, when I came down for lunch, half of the biscotti was missing- a victim on my husband’s hunger and love of my irresistible biscotti.

Of course I had a fit. I screamed and shouted, moaned and groaned. I may have thrown some hamburger buns in his direction. Not my finest hour.

Do you know how long it takes to make biscotti?

I interrogated him.

“No,” he backtracked sheepishly. “But whenever you make them, it seems like a while.”

You’re darn tooting it’s a while! And, without further ado, my recipe for my obviously irresistible Biscotti.

Irresistible Almond Biscotti

Recipe by Miami HeraldCourse: DessertCuisine: ItalianDifficulty: Difficult

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

These are delicious, orange and lemon flavored almond biscotti.

Ingredients

• 1 1/2 cup whole almonds

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2/3 cup butter, softened

• 1 cup sugar

• 3 large eggs, room temp

• grated peel of one large orange

• grated peel of one lemon

• 1/2 teaspoon almond extract

Directions

• Preheat oven to 350 degrees.
• Spread almonds in a sheet pan and bake until lightly toasted, about 10 minutes. They should smell fragrant and start to pop.
• After cooled, chop into coarse chunks and set aside.
• Combine dry ingredients of flour, baking powder and salt in a bowl and set aside.
• Place butter and sugar in large bowl of electric mixture. Beat on medium high speed until light and fluffy.
• Add eggs, one at a time and beat well after each addition.
• Mix in orange and lemon zest and almond extract.
• Add flour mixture and mix at low speed until ingredients are well incorporated. Mix in almonds.
• Form into 2 logs, approximately 12 inches long. (I use a ruler to measure) Flatten tops gently with palm of hand.
• Place on lightly greased cookie sheet as far apart as possible.
• Bake 25 minutes, or until tops are firm. Do not under or over cook, otherwise they will not slice smoothly.
• Remove from oven and place of rack. Cool 10 minutes.
• With a large sharp knife (I use serrated), cut logs into diagonal slices, about 1/2 inch wide.
• Line them, cut side down on the cookie sheet. Bake for 10 minutes on one side, turn and bake another 10 minutes on the other, or until they are lightly golden.
• Enjoy and keep out of reach of hungry husbands.

Notes

• These freeze great and are also an easy cookie to ship.
• You may substitute 1/2 cup of cornmeal for 1/2 cup of the flour.

P.S. Sorry Tami! I ate your biscotti! Alas, I could not upload the photo of the half-eaten cookie! Drats on technology, or my inability to master it.

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