We are in Day 3 of a classic New England snow storm hence the reason I have made so many posts today. And, it’s also Christmas cookie time so we’ve been busy in the kitchen. So I made the merengues yesterday and today I made Biscotti using a recipe from an old church cookbook my mom has. I used to make these cookies years back but I haven’t tried them in a while. Usually they are flavored with anise and baked until they are tiny crescent shaped weapons. Hard as rock and you have to dunk them in your coffee to make them chewable. I don’t rebake them until they are puck like and this time I replaced the anise with vanilla and added dried cranberries and pistachios. Below is the recipe as written in the cookbook:
2 cups of sugar
1/3 cup milk
1 cup vegetable oil
5 cups flour
5 teaspoons of baking powder
1 teaspoon of anise or other flavor
Preheat oven to 350 degrees, beat eggs in large bowl with sugar, add milk and oil and continue to beat for 1 minute. I use a wisk for this step.
Mix the flour and baking powder in a separate bowl and slowly incorporate into the egg mixture, folding in with a large wooden spoon. The batter will get very thick so you will definitely build some muscle while making the cookies, which is great because they are fattening as hell ! If you want to add pistachios, dried fruits, almonds, etc, would do it here before you add all the flour because it really does get to be a very thick batter.
Once all the flour is in, add the flavoring (anise, etc) and mix to combine.
Take an oiled, floured cookie sheet and pour batter into 2 logs. Bake for 15 minutes – probably more like 30 – until it is golden brown and passes a toothpick test for done-ness. Remove from oven and cut into 1/2 inch thick slices. Lay slices out on sheet and return to oven until they are nice and brown. Probably another 15 minutes. Remove and allow to cool on a cookie rack.