Saskatchewan Menu of the Week -- 3 January 2006
Brunch -- Honey Nut Biscotti and café au lait.
Dinner -- Baked beans. Scalloped potatoes.
Biscotti means twice cooked in Italian, as these cookies are.
Sift together and form a well in the center:
2.5 cups flour
1.5 cups sugar
2 tsp. baking powder
1/2 tsp. salt
Into the well, add:
4 big eggs
1 tbsp. honey
1 tsp. vanilla
Gradually stir the ingredients together. When it’s almost mixed, work in:
1cup whole toasted almonds
Divide the dough in two. The dough will be somewhat sticky so flour your hands. Grease a baking sheet. On the baking sheet, form each half of dough into a log about 2-2.5 inches wide. Bake at 375 degrees for about 15 minutes. Before removing from oven, make sure the dough is no longer raw by pressing a finger into the middle of the log. If it is still gooey, bake a few minutes longer.
Remove the logs from the oven and slide onto a cutting board. Cut each log into diagonal slices 1/2 inch thick. Place the slices on their side on the cookie sheet. Bake a second time at 325 degrees for about 10 minutes. Place on a cookie rack to cool. Keep biscotti in an airtight container so it doesn’t go soft.