Perfect for dunking into coffee, hot cocoa, or vin santo (a Tuscan dessert wine).
Makes 24 pieces
1 1/3 cups all-purpose flour
1 1/2 teaspoon baking soda
1/2 teaspoon crushed aniseed
1/4 cup candied cranberries
1/4 cup pine nuts
1/3 cup white sugar
1 teaspoon vanilla
1 egg white, beaten for glaze
1 teaspoon white sugar for sprinkling
Preheat oven to 350F. Grease a large baking sheet. In a large bowl, mix flour, baking soda, and aniseed. Add cranberries and pine nuts. In another smaller bowl, beat eggs, sugar, and vanilla. Add to flour mixture and stir until a soft dough forms. Flour your hands and transfer dough to a clean floured surface. Shape into two logs and place on a greased pan. Brush with egg white and sprinkle with a little sugar. Bake until golden, approximately 15 to 17 minutes.
Remove logs from oven, cool slightly and then transfer to a cutting board. Lower oven temperature to 275F. Cut logs into 1/2-inch slices. Stand slices in an upright position and continue baking for approximately 35 minutes more or until biscotti is completely dry. Cool on rack.
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings and Doctor’s Review among many others. Email: firstname.lastname@example.org