It would be great if I could pass along a biscotti recipe from my beloved Italian grandmother who also knew how to brew a great tomato sauce. However, mine had genetic make-ups of mostly British origins and neither owned Italian cookbooks.
However, this is a great biscotti recipe, according to my waspish relatives, blended from one printed a few years ago by a local newspaper and ingredients that flowed from our having a few glasses of white wine the other day while preparing Christmas cookies. White Zinfandel is optional.
The things that made these cookies sing are Nestle Raisinets (chocolate covered dried cranberries) and chocolate. Does chocolate really ruin anything?
Double chocolate Christmas cranberry biscotti
5 cups flour
1 1/2 cups sugar
2 sticks margarine, room temperature
3 tsp baking power
1 tbsp anise
1 - 5.5 oz bag NESTLE® Cranberry RAISINETS®
1 - 4 oz. bag Diamond's slivered almonds
2 small bags of white chocolate wafers
1 small bag of regular chocolate wafers
1 small jar of red, white and green sugar crystals
Hand mix ingredients well with a dinner fork:
Add wet ingredients; then dry ingredients.
Fold in the almonds and craisinettes
Shape into two loaves, 2 inches wide and 14 inches long on a parchment paper-covered baking sheet.
Bake 350 degrees for about 15 minutes or until the loaves are firm to touch and beginning to brown around their edges. Allow loaves to coo. Cut them diagonal into cookies and place the cookies on their sides on the cookie sheet. Place the cookies put back into the oven long enough to harden.
Microwave white chocolate wafers in a small bowl, following the directions on the bags. Dip the cookies into the white chocolate and sprinkle the chocolate with the Christmas sugar. Then drizzle the other sides of the cookies with the brown chocolate.