December is cookie season! Back before the Tiny Kitchen Assistant came along, I would have an annual holiday cookie party. I would spend days baking a dozen different varieties, and then everyone we knew would come over and gorge themselves.
These days I don’t have quite the same amount of time on my hands, but I still do love cookies in December.
The first recipe is for biscotti. The same basic dough can be converted into any number of flavors; those options are listed at the end. All of my extracts come from The Spice House.
- 1 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 eggs
- 1 egg, separated
- 1 Tbsp extract *
- 3 cups all-purpose flour
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp milk
Preheat oven to 375 degrees.
Cream butter and sugar until fluffy. Beat in 2 whole eggs and 1 egg white until blended, saving the remaining egg yolk for later. Add extract.*
In a separate bowl, sift together flour, baking powder and salt. Blend flour mix into the creamed mixture until incorporated.
On a floured surface, knead dough until smooth, about 1 minute. Allow dough to rest for 5-10 minutes.
Divide dough in half and form into two loaves measuring about 12″ long, 2″ wide and 3/4″ high. To make a nice, smooth loaf, roll dough in plastic wrap or waxed paper.
Place loaves on an ungreased baking sheet and brush top and sides with a mixture of the remaining egg yolk and milk.
Bake for 25-30 minutes or until a toothpick comes out clean.
Cool on a wire rack for 10-15 minutes, then cut loaves diagonally in 1/2″ slices. Lay slices on their sides in a single layer on an ungreased cookie sheet. Return to the oven for 5-10 minutes longer until lightly toasted. Cool on a wire rack.
* Flavor Options
- Anise. For licorice flavor, use anise extract.
- Almond. For extra texture and pretty appearance, mix slivered almonds into the dough, and sprinkle sliced almonds on top of the loaves after coating with the egg and milk mixture.
- Lemon Poppyseed. Use lemon extract and mix poppyseeds into the dough.
- Pistachio Cherry. Use almond extract and mix chopped pistachios and chopped dried cherries into the dough.
The Tiny Kitchen Assistant initially complained that the biscotti were “too crunchy,” but then he remembered that they were cookies and he had no business complaining about it. He prefers the almond and pistachio cherry to the anise.