Biscotti

Every week I am trying to find a new recipe to make. I am sure like most of you, you get stuck in a rut. This week I ventured to make cornbread chicken pot pie...and it was delicious. If you have a chicken pot pie recipe, just make cornbread your topping. The other new thing I made was Biscotti. It is David's Aunt's recipe, and it is great for the dunking, whether you like coffee or tea, this is a treat. See below for this awesome recipe.

Makes 3 dozen

3 large eggs
Grated peel of an orange
1 tsp. vanilla

For almond biscotti
½ tsp. almond extract
1 tbs. anise liqueur or anise extract

For hazelnut biscotti
1 tbs. Frangelico liqueur

2 cups all purpose flour
1 cup sugar
1 tsp. baking soda
¼ tsp. salt
¾ cup nuts

1. Preheat oven to 300 degrees and grease a baking sheet or cover with parchment paper
2. In a bowl, whisk eggs, orange peel, vanilla extract and any other extracts or liqueurs.
3. In a large bowl, combine flour, sugar, baking soda and salt.
4. Add egg mixture, mix just until blended.
5. Mix in nuts
6. Divide dough in half. Form each half into a log, 12 inches long on baking sheet, side by side.

Bake in center of oven for 50 minutes until golden

Cool for 5 minutes, then slice diagonally about ½ inch thick.

Lay slices flat on baking sheet, bake at 275 degrees for 15 minutes then turn and bake another 15 minutes. Let cool and store in an airtight container.