Bella Biscotti!

by Laura Kurella

which is what I prefer. One that has a large serrated blade is ideal, but smaller serrated edged knives work too when you are cutting (sawing) the biscotti to ready it for its second trip in the oven. Also, remember to not over bake. Biscotti is difficult to judge doneness by eye because it will remain somewhat soft after the second baking, but it will continue to crisp up as it cools so be sure to stick to the baking instructions given in the recipe.

Finally, remember to store those precious biscotti in an airtight container. When stored properly, your fresh batch of biscotti will last you a few weeks.

Nutty Bella Berry Biscotti

3 extra-large eggs

1 cup granulated cane sugar

1 teaspoon grated orange zest

1 teaspoon pure vanilla extract

2 cups unbleached all-purpose flour

1-teaspoon fresh baking soda

1-teaspoon unrefined mineral sea salt

1 cup dried cranberries

1 cup hazelnuts or almonds (toasted, husked, coarsely chopped)

1 large egg white, beaten sugar for sprinkling

Heat oven to 350 degrees. Spray a baking sheet with cooking spray. In a small bowl, beat the whole egg and 1 cup of sugar until thick. Beat in zest and vanilla. Slowly beat in flour, baking soda and salt. Add cranberries and nuts. Using floured hands move dough to the baking sheet and, using hands, form dough into a 2-inch-high loaf. Brush loaf with the beaten egg white then sprinkle with sugar.

Place in preheated oven and bake for 40 minutes. Remove from the oven and let rest for 10 minutes on the pan.

Biscotti, which translates into “twice cooked,” best describes how these crispy cookies that are taking the world by storm, are made. Though traced back to Italy, these sweet, crisp cookies can now be found pretty near everywhere on the planet. Whether low in fat or sugar, frosted, full of fruits and nuts, or delicately flavored with lemon or spices, biscotti is a delicious treat that is easily home-made, and with all honesty, tastes far superior than store-bought, especially when made using high quality ingredients.

Though many may feel intimidated by them, anyone can have very good results when just a few simple tips are followed and the oven temperature and a timer is minded while cookies are baking along.

The first tip to making your biscotto its “bella” best is to never over-mix the dough. Mix it just until it sticks together. Next, make sure to line the baking sheet with parchment paper or cooking spray to make removal and cleanup so much easier. Also be sure to have a sharp knife on hand. If not, you can turn to a good bread knife,

Reduce oven heat to 300 degrees. Using a sharp or serrated bread knife, cut the loaf into one-inch-thick slices.

Return slices to baking sheet and place cut side down, evenly spacing them.

Return the pan to the oven and bake for 10 minutes then flip slices over and bake for an additional 10 minutes. Remove from oven and place slices on a cooling rack to cool completely before storing in an airtight container.

Approximate servings per recipe: 30. Per serving: Calories 82; Fat 3g; Carbohydrates 14g; Protein 2g.