Let me make one thing perfectly clear–I am NOT a baker!   HOWEVER,  there is one cookie recipe that I’m confident enough to share with you that’s very simple and worthwhile.

Although “biscotti” means any type of cookie in Italian, I’m referring to the “biscotti” that we have all come to know and love in this country–the twice baked loaf-type cookies that were absolutely made to accompany a good shot of espresso.

This is a cookie that I make regularly because it keeps indefinitely in a cookie jar, truly without sacrificing a bit of taste or texture.  I have one every evening after dinner with a decaf espresso, and I am never without them in the house.

Biscotti

yields about 2 -1/2 dozen cookies

3 1/4 c unbleached flour

2 c salted almonds, ground finely in food processor (not quite to a paste)

1 c + 2 tbls sugar (I use “Sugar in the Raw” for this, but white sugar will do)

1/2 c olive oil

3 eggs

1 tbl baking powder

zest of half a lemon, grated finely

Preheat oven to 375 degrees.

In a medium mixing bowl, combine flour, baking powder and ground almonds.  Mix thoroughly. 

In a larger mixing bowl, combine eggs, oil, sugar and zest. 

Pour flour into egg mixture and add almonds.  Blend with wooden spoon, then with hands. 

Form into 2 equal-sized mounds and set side-by-side on a lightly greased cookie sheet.  Form logs with each of the pieces of dough (they will be crumbly–just keep recombining and pressing them together if they break apart). Flatten and spread the logs with fingers to approximately 14″ long by about 3″ wide, by about 3/4″ high.  Sprinkle the remaining 2 tablespoons sugar on the tops of the logs. 

Place in oven for 20 – 25 minutes or until edges are golden brown.

Remove from oven and slice loaves crosswise into 3/4″ thick slices. 

Arrange on cookie sheet and return to oven for 6 to 10 minutes or until slices are golden brown.  Cool completely on rack and store in cookie jar or freezer indefinitely.