See, I remember in my high school days, when we lived in Lugano, Switzerland, we were always given a biscotti with our coffee. The reason, if you don't know or aren't familiar with it, is that this particular cookie has to be dunked in a liquid, for you to be able to bite it without breaking a molar. In Italy, it's name means twice cooked, and hence its crunchiness. Also, there it is usually served with Vin Santo, a fruity Tuscan dessert wine, or some other type of liqueur. Most countries now serve it with coffee, as in Switzerland.
My boyfriend is cuckoo for biscotti, so tonight I decided to make a home-made version. This is from one of my mother's books, which I copied a while ago into my notebook, and I will kindly share with you because they keep a week in an airtight container, if you don't finish them that evening.*
* They are highly addictive to munch in front of the telly.
To make about 3 dozen
1 3/4 cups dried cranberries
1/2 cup frangelico, or amaretto plus more if needed
3 cups all purpose flour, plus more for your work surface
2 tsp baking powder
1/2 tsp salt
4 tbs unsalted butter, softened
1 cup sugar
4 eggs, 3 whole and 1 egg white lightly beaten
2 tsps vanilla extract
3/4 cups whole blanched almonds (unsalted) chopped
3 tbsp sanding sugar
Preheat oven to 325 degrees F, heat cranberries and liqueur in a small saucepan over low heat, for 8 minutes or until cranberries are softened. Drain, reserving 2 tbsp of liquid, but if you don't have any left add more liqueur to equal 2 tbsp.
Sift together flour, baking powder and salt in a bowl, set aside. Put the butter and sugar in the bowl of a mixer, fitted with the paddle attachment. Mix on medium speed until fluffy, about 2 minutes. Mix in 3 whole eggs, one at a time. Mix in the liqueur and vanilla. Reduce speed to low, and add flour slowly. Stir in cranberries and almonds.
On a floured surface, halve dough, and place on your baking sheet on parchment paper, or over a silpat, and flatten into two long logs. Brush logs with beaten egg white, and sprinkle with sanding sugar.
Bake for 35 minutes, rotating the sheet halfway through. Transfer to a wire rack to cool for about 20 minutes, and lower heat to 300 F.
Cut logs on the diagonal into 16 to 18 pieces, transferring to the racks on their sides. Set racks on the baking sheet, and bake for 8 minutes, flip, bake another 8 minutes. Let cool until crisp, and they can be stored in an airtight container for up to a week.
ENJOY!!!!
