We had an ice storm last week which, since we didn't lose our power, gave me the 
opportunity to work on my holiday baking. My mother always had a large selection of cookies that she made for the holidays - ginger cookies, spritz, date pinwheels, brownies - and I loved every single one. I have kept up the tradition of holiday baking with my own family, making the cookies I enjoyed as a child and adding some that hold up better under the time constraints I have as an adult. My mother would freeze large batches of cookies then pull them out on Christmas day (although that never prevented me from sneaking a few out of that freezer in the weeks before Christmas.) I don't have the freezer space, but I need a cookie that will hold until I am ready to use it for presents or for parties. Biscotti work well because they are not too sweet - unlike the cookies I devoured as a child - they are best when dry, can be dressed up with melted chocolate, and are easily packaged. They can make a great present by themselves or when combined into a box with packets of tea or a bag of coffee.
These recipes are from a book I bought years ago called simply "Biscotti" by Lou Seibert Pappas. I have used this book so many times through the years that the pages are stained with drips of chocolate and batter smears. I have simplified some of the recipes so I could make more varieties in a shorter amount of time.
White Chocolate Macadamia Biscotti
1/2 c butter
1/4 c sugar
2 eggs
1 t vanilla extract
2 T Amaretto
2 c plus 2 T unbleached flour
1 1/2 t baking powder
1/4 t salt
2/3 c macadamia nuts
2/3 c white chocolate chips
Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and liqueur. In a separate bowl combine flour, baking powder and salt. Add to creamed mixture. Mix until well blended. Fold in nuts and chocolate chips. Divide dough in half. On a prepared baking sheet form into two logs - 1/2 inch high, 1 1/2 inches wide, 14 inches long.
Bake in a preheated to 325 degree oven for 25 minutes or until lightly browned. Transfer to cooling rack and let cool. Place on a cutting board a slice at an angle into 1/2 thick pieces. Place on baking sheet and bake again for 8 minutes till dry. Store in a tightly covered container.
Pistachio Apricot Delight
1/2 c butter
3/4 c sugar
2 eggs
2 T orange juice
2 c plus 2 T unbleached flour
1 1/2 t baking powder
1/2 t cloves
1/4 t salt
3/4 c chopped dried apricots
2/3 c pistachio nuts
Cream butter and sugar until light and fluffy. Beat in eggs and orange juice. Ina separate bowl combine flour, baking powder, cloves and salt. Add to creamed mixture. Mix until well blended. Fold in apricots and nuts. Divide dough in half. On a prepared baking sheet form into two logs - 1/2 inch high, 1 1/2 inches wide, 14 inches long.
Bake in a preheated to 325 degree oven for 25 minutes or until lightly
browned. Transfer to cooling rack and let cool. Place on a cutting
board a slice at an angle into 1/2 thick pieces. Place on baking sheet
and bake again for 8 minutes till dry. Store in a tightly covered
container.
Biscotti Gianduia
1/2 c each hazelnuts and almonds
5 ounces unsweetened chocolate
1/2 c butter
1 c sugar
3 eggs
1/2 t vanilla
2 T Frangelico
3 c plus 2 T unbleached flour
1 1/2 t baking powder
1/4 t salt
Roast hazelnuts and almonds in 350 degree oven for 8 minutes or until lightly browned. While warm rub hazelnuts between a double layer of paper towels to remove papery skins. Let cool. Coarsely chop and set aside.
Melt chocolate. Cream butter and sugar until light and fluffy. Beat in eggs, vanilla and liqueur. Stir in chocolate. In a separate bowl combine flour, baking powder and salt. Add to creamed mixture. mix until well blended. Fold in nuts. Divide dough in half. On a prepared baking sheet form into two logs - 1/2 inch high, 1 1/2 inches wide, 14 inches long.
Bake in a preheated to 325 degree oven for 25 minutes or until lightly
browned. Transfer to cooling rack and let cool. Place on a cutting
board a slice at an angle into 1/2 thick pieces. Place on baking sheet
and bake again for 8 minutes till dry. Store in a tightly covered
container.
To decorate the finished biscotti melt chocolate and either drizzle over the biscotti, or dip an end into the chocolate or dip a flat side of the biscotti. Let it completely cool before packaging.
