Biscotti, for Dunking or Gifting

Biscotti are one of my favorite things to make this time of year. These crunchy Italian cookies keep well, are perfect for pulling out to dunk in tea or coffee when you have unexpected guests, and they also make a great gift. Traditional biscotti don't contain butter or oil, but I love them both ways and so I've included recipes for biscotti with and without the fat.

One of the things I like about making biscotti is that they're quite unfussy. The dough/batter comes together simply, in one bowl with a beater or spoon, and they're very forgiving of a few minutes too long in the oven. After all, they're double baked. You can also try almost any flavor combination you can think up. Use espresso instead of vanilla and add chocolate chips, try a gingerbread biscotti recipe, or use dried cranberries or crystalized ginger.

Traditional Biscotti

Beat together 3 eggs, 1 cup sugar, 1 tablespoon vanilla or other flavoring, 2 1/4 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. salt. Stir in 1 cup chopped toasted almonds or other fillings. The dough will be very sticky, so flour your hands and form the dough into two or three rounded logs. Bake the logs on a greased cookie sheet at 350 degrees for 30 minutes, then let them cool before cutting into biscotti. Spread them out on the cookie sheet and bake for fifteen minutes more, until golden.

Orange/Walnut Buttery Biscotti

Beat together 1 stick of butter, 2 eggs, 3/4 — 1 cup sugar (depending on preferred level of sweetness), the zest and juice of one orange, 2 1/4 cups all-purpose flour, 2 tsp. baking powder, 1 tsp. salt. Stir in 1 cup chopped walnuts. The dough will be very sticky, so flour your hands and form the dough into two or three rounded logs. Bake the logs on a greased cookie sheet at 350 degrees for 30 minutes, then let them cool before cutting into biscotti. Spread them out on the cookie sheet and bake for fifteen minutes more, until golden.