I haven’t done much in the way of Christmas baking this year. I had plans to make shortbread, gingerbread, sugar cookies, maybe even some chocolate bark, but none of those came to pass. The one thing I’ve managed to get in the oven is a double batch of biscotti. I like to give these cookies as gifts and I also like having enough around so that I can enjoy a nice slow coffee break on the mornings when I don’t work. My two no-fail recipes come from Dorie Greenspan’s Baking book. She’s a cookie goddess – I’ve never had a recipe of hers fail.
1/2 cup butter
1 cup white sugar
2 large eggs
1 1/2 cups white flour
1 1/2 tsp baking powder
1/4 tsp salt
1/2 cup yellow cornmeal
3/4 cup slivered almonds
1/2 cup dried cranberries
Preheat the oven to 350°F and line a baking sheet with parchment paper.
In the bowl of an electric mixer, cream together the butter and sugar for 3 minutes.
Add the eggs and continue to mix on medium-high speed for another 2 minutes until very smooth.
Mix together the dry ingredients, then slowly blend into the creamed mixture.
Stir in the almonds and cranberries by hand.
Turn the soft dough out onto the counter and form into a log.
Split the log in two, then flatten out each half on the baking sheet until it’s about an inch and a half thick.
Bake for 15 minutes then remove from oven to cool for 30 minutes.
Lower the oven temperature to 300°F.
Slice the logs into 3/4 inch pieces and arrange cut-side-up on the baking sheet.
Bake for another 15 minutes.
Allow to cool completely before packing in an air-tight container.