One day before Christmas, my mom and her friend Kathy would stay up all night baking. I remember they used to lay clean tablecloths all over the kitchen and living room and every surface would be covered with mexican wedding cakes, chocolate pinwheels, pizzelles, rosettes, oatmeal raisin and thumbprints.
My mom had these tin canisters that she'd line with wax paper, fill to the brim and hide in closets until Christmas parties started. Of course, we all knew the hiding spots. We snuck one at least three times a day. By the time Christmas came, I didn't want to see another cookie for at least a week.
I've never gone to the extreme that my mom has, but I did get into holiday baking a few years ago. The most I made were 3-4 different varieties.
Well, every year it seems there is less time for cookie making, and my list has shrunk accordingly. This biscotti outlasted them all, and it's my favorite treat to give away (and eat by the bag full) for a few reasons...
- Unlike most biscotti I've tasted, this has a buttery flavor and a cookie-like texture
- Biscotti, by nature, is a durable cookie, and seems to have a longer shelf life than its counterparts
- You aren't stuck at the counter rolling out countless dough balls
- The word biscotti means twice baked. I like this recipe because if (when) i'm in a hurry, the cookies taste just fine if they are only baked once! I actually only baked one** of my 8 batches twice this year...shhhh...technically, I guess I make uni-scotti
- This recipe has almond extract....mmmmm...
**I tried a new spin with one batch and added crushed candy canes to the dough (just removed the dried cranberries) and then sprinkled the cut biscotti with more crushed candy canes and baked a second time. Sooooo goood.
~Mangia & We wish you all a very Merry Christmas!
Adapted from Epicurious.com
White Chocolate & Cranberry Biscotti