Anytime biscotti an italian tradition

There is something about dunking a cookie in milk and when we were little anytime was a good time for biscotti.  Nonna Emilia made them plain and sometimes added almonds.  It was the crunchy exterior and the flavourful interior that made them great.  We enjoyed them with our friends as an afternoon snack.  Sometimes when we went skating, nonna packed them in a bag for us and we dunked them in the hot chocolate at the skating shack.  I grew up in a neighbourhood that was community driven and our skating shack was a great place to dunk our biscotti in hot chocolate while we warmed our feet and hands by a wood stove.  My grandfather took us skating every week-end in Little Italy.  Our skates came from a second-hand store and every year we traded them in for a quarter.  Those were the days…..

My Anytime Biscotti are an Italian tradition.  Did you know that the Roman Legions carried them? Biscotti are sturdy and last long; they were a convenience food. associated with the Tuscan region of Italy today’s biscotti or Canutucci are found anywhere.  The original recipe made with almonds  is easily modified with a variety of flavours.  I like the crunch of these.

Having Fun

One thing I know is that as much as we try to avoid oil, it makes somethings good.  This recipe has 1  cup of oil.  I use Becel.

The dry ingredients are at the bottom and I am ready to whisk in the wet ingredients. 

The dough has an easy consistency. 

Two pieces with the yummy morsels ready for kneading. 

Oven ready.

After 40 minutes they come out of the oven.

Let them rest and then cut on the diagonal.

Back they go into the oven for 10 minutes on each side.  

Ready for the table.  You can dunk them in chocolate, but I like to eat them like this.  The rustic appearance of these Anytime Best Biscotti will make them an Italian Tradition in your home too.

Ok, couldn’t resist and drizzled a few with hot dark chocolate.

Anytime Biscotti-An Italian Tradition

Ingredients

• 3 cups flour
• 2 Tbsp baking powder
• 1/2 tsp slat
• 1 cup sugar
• 6 eggs
• 1 cup oil
• 2 Tbsp Anisette
• Additional 2 cups flour
• 1 cup slivered almonds divided
• 1/2 cup dried cranberries
• 1/2 cup candied fruit
• White and dark chocolate for dunking

Directions

1. Preheat oven to 325 F
2. Mix the 3 cups flour, baking powder, salt and sugar.
3. Whisk together.
4. Add eggs, oil and anisette using the whisk on your mixer.
5. Take the whisk off and put on your hook.
6. Add the two cups of flour in 1/2 cup increments.
7. Remove from bowl on a floured surface.
8. The dough comes together easily.
9. Divide dough.
10. Put 1/2 cup almond and 1/2 cup cranberry in one piece
11.  Knead together and make a log.The logs I made are 16 inches long.
12. Put the 1/2 cup almonds and the 1/2 cup candied fruit in the next log.
13. Bake the logs for 40 minutes. I put them on a cookie sheet lined with parchment.
14. Take out and let rest for 10 minutes.
15. Cut slices on the diagonal and place on cookie sheets.
16. Return to oven for 10 minutes on each side.
17. Dunk in chocolate if you like, but these are good just like this.

A mountain of goodness.