For Delicious ‘Dunking’ Cookies, Try Making Biscotti

Dear Laura: I am looking for a recipe for biscotti, that hard, sweetened cookie that is popular in espresso shops. Although I especially like the almond-flavored variety, are there any others? I see that there is a low-fat variety, too. Would you have a recipe for either or both? Thank you. - Frances, Valleyford.

Dear Frances: Biscotti are a twice-baked cookie that originated in Italy. Following are recipes for the almond version you requested and for Red Wine Biscuits, which have a lower ratio of oil and eggs to flour than most other biscotti. Both recipes are from Michele Scicolone’s “La Dolce Vita” (William Morrow & Co.), a cookbook with 170 recipes for Italian desserts.

Tuscan Almond Biscotti

Scicolone writes: “These hard, crunchy cookies are meant to be dunked in vin santo, an amber-colored dessert wine …The plain, simple flavor of these cookies is classically Tuscan. They never compete with wine, but when enjoyed together the result can only be described as ambrosial.”

2-1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

4 large eggs

3/4 cup sugar

1 teaspoon grated orange zest (rind)

1-1/2 teaspoons vanilla

1 cup toasted almonds, coarsely chopped

Preheat oven to 325 degrees. Butter and flour a large baking sheet.

Sift together the flour, baking powder, baking soda and salt; set aside.

In a large bowl, beat the eggs and sugar until light and foamy. Beat in the orange zest and vanilla. Stir in the dry ingredients, then stir in the almonds.

Shape the dough into two 14- by 2-inch logs. Arrange about 4 inches apart on the prepared baking sheet. Smooth the tops and sides with a rubber spatula. Bake for 30 minutes, or until firm and golden.

Remove the baking sheet from the oven; reduce oven heat to 275 degrees. Let the logs cool for 10 minutes.

Transfer the logs to a cutting board. With a large heavy chef’s knife, cut the logs diagonally into 1/2-inch slices. Stand the slices about 1/2-inch apart on the baking sheet. Bake for 30 minutes, or until lightly toasted. Cool on wire racks.

Yield: 4-1/2 dozen

Red Wine Biscuits

Says Scicolone: “A nice way to finish a meal is to serve these not-too-sweet cookies with a wedge of Parmigiano-Reggiano and a glass of red wine.”

2-1/2 cups all-purpose flour

1/2 cup sugar

1-1/2 teaspoons baking powder

1 teaspoon salt

1 teaspoon freshly ground black pepper

1/2 cup dry red wine or Marsala

1/2 cup olive oil

1 egg white, beaten until foamy

2 tablespoons lightly toasted sesame seeds

Preheat the oven to 350 degrees.

In a large bowl, stir together the flour, sugar, baking powder, salt and pepper. Add the wine and olive oil; stir with a wooden spoon just until smooth.

Divide the dough into 4 pieces and shape each piece into a 10-inch log. Flatten the logs slightly. Brush with the egg white and sprinkle with the sesame seeds.

Cut the logs into 3/4-inch slices. Place the slices 1 inch apart on ungreased baking sheets. Bake for 25 minutes, or until lightly browned. Transfer to wire racks to cool.

Yield: 2 dozen.

Dear Laura: I would appreciate a recipe for lemon cooler cookies. The recipe was in a spring or summer issue of your column two or three years ago. Thank you. - Kathleen, Spokane.

Dear Kathleen: This recipe was created in response to a reader’s request for a homemade cookie similar to the boxed Lemon Coolers sold in supermarkets. Although not identical to the commercial variety, these cookies have a refreshing lemon flavor with a crispy, rich, melt-in-your-mouth center. Using the entire packet of lemonade mix produces a very tart flavor; reduce the amount if a milder flavor is desired.

Lemon Balls

1-1/4 cups butter or margarine, softened

1/2 cup granulated sugar

1 egg

1 packet (2-quart size) lemonade-flavored unsweetened soft drink mix, divided

3 cups flour

1/2 cup powdered sugar

Cream together butter and granulated sugar; beat in egg and 3/4 teaspoon of the lemonade mix. Stir in flour until thoroughly blended.

Roll dough into 3/4-inch balls and place about 1 inch apart on lightly greased baking sheets. Flatten balls slightly, if desired. Bake at 350 degrees for 18 to 23 minutes or until firm to the touch and very light golden.

Transfer to racks and let cool slightly. Blend the powdered sugar and part or all of remaining lemonade mix, to taste. While cookies are still warm, roll each in the lemonflavored powdered sugar. Let cool completely. Store in an airtight container.

Yield: About 4 dozen.

, DataTimes MEMO: Have a food question? Looking for a recipe? Laura Carnie, a certified family and consumer scientist and food consultant in Coeur d’Alene, would like to hear from you. Write to Cook’s Notebook, Features Department, The Spokesman-Review, P.O. Box 2160, Spokane, WA 99210.

The following fields overflowed: CREDIT = Laura Carnie The Spokesman-Review