Biscotti

Croquants d'Amandes (Almond Biscotti)

2 ½ cups all purpose flour
Pinch of salt
1 1/4 cups sugar
3 large eggs
2 tablespoons honey
1 tablespoon orange flower water*
2 1/4 cups whole almonds (about 12 ounces)
4 teaspoons of Anise**
Position rack in the center of the oven and preheat to 425 degrees F. Butter and flour 13x9x2-inch metal baking pan. Sift flour and salt into medium bowl. Whisk sugar, eggs, honey, and orange flower water in large bowl to blend well. Gradually add flour mixture, stirring just until blended. Stir in almonds. Spoon batter into prepared pan. Using back of spoon, spread batter evenly to smooth top.
Bake until dough puffs and is pale golden, about 20 minutes. Cool 5 minutes. Turn pastry out onto rack; cool completely. Maintain oven temperature.
Cut pastry crosswise into ½-inch-wide strips. Cut each strip diagonally into 3 pieces. Arrange cookies, cut side down, on 2 baking sheets. Bake until cookies are golden, about 14 minutes. Transfer cookies to racks; cool. (Store at room temperature.)
*Orange flower water is a flavoring extract found in the liqueur or specialty food sections of some markets.
**optional for flavoring

Makes about 6 Dozen

Chocolate Mint Biscotti

1 cup granulated sugar
1/4 cup (packed) whole mint leaves
2 eggs
1 teaspoon vanilla extract
2 cups white flour
1 teaspoon baking powder
½ teaspoon course salt
3/4 cup semisweet chocolate chips
Preheat oven to 350 degrees F
Grind sugar and mint leaves in a food processor for 30 seconds. Transfer to a medium bowl and whisk in eggs and vanilla until blended. In another bowl, whisk together flour, baking powder and salt. Fold this weigh chocolate chips into egg mixture with a rubber spatula until incorporated. Dough will be sticky.
Divide dough in half. Wet your hands and shake them off, but do not dry them. On a parchment paper-lined baking sheet, press each half into a log that measures about 11 inches long by 2 inches wide; press down on top until the log is ½-inch high. Leave about 2 inches between logs.
Bake 30 to 35 minutes, until golden. Remove from oven; lower heat to 325 degrees. Cool pan on wire rack for 15 minutes. Transfer logs to cutting board and cut crosswise with a serrated knife into 3/4-inch slices. Return slices, standing up, to the parchment-lined baking sheet, spaced slightly apart. Bake 15 minutes more, until crisp. Transfer to racks to cool.

Whole Grain Biscotti

½ cup bran
½ cup rolled oats
1 cup all-purpose flour
½ cup whole wheat flour
½ cup brown sugar, firmly packed
1 teaspoon baking powder
1 teaspoon cinnamon
2 large eggs
1/4 cup honey
1 teaspoon vanilla extract
2/3 cup finely chopped mixed dried fruit
½ cup sunflower seeds
In a large bowl, combine bran, oats, flours, brown sugar, baking powder, and cinnamon.
In a small bowl, whisk eggs, honey, and vanilla; add to dry ingredients. Work in fruits and nuts. Divide dough in halves or thirds.
On a well-floured surface, shape into logs. Transfer logs to a parchment paper-lined or lightly sprayed baking sheet, and bake in a preheated 325 degree oven for 20-25 minutes or until firm and lightly browned.
Cool on a rack for at least 5 minutes. Reduce heat to 300 degrees.
Cut logs on the diagonal into 3/4-inch slices, and continue baking for 15 minutes or until desired crispness.
Cool completely on rack.

Makes 24