Dishing It Up!

by Victoria Mattson

Victoria Mattson is a local cook, confectionaire and writer. She offers healthy and nutritious recipes and food tips in each issue of North County Outlook. Phone (360) 658-9903 or e-mail victoria@northcountyoutlook.com.

Often the most treasured holiday gifts are those that are hand-made with love...and generous amounts of sugar and chocolate. Biscotti is a twice-baked, crispy Italian cookie which is traditionally dunked in coffee, tea or sweet wine. Pairing your hand-made biscotti with coffee beans, spiced teas or sweet wine creates a delightful, inexpensive gift.

Biscotti is easy to make and contains only a small amount of fat. Biscotti recipes can be found with many variations. They can be lemon or orange flavored, made with or without nuts or chocolate, or spiced with cinnamon and cloves.

They are baked first in flat loaves for about 20 minutes, then sliced and baked again for an additional 10 minutes. The double baking technique produces a very low moisture content, which contributes to biscotti's unusually long shelf life. Biscotti must be completely cooled before storage to ensure that all the moisture has escaped.

This recipe for Chocolate Almond Biscotti was given to me by my friend Celeste. A second generation Italian-American, she loves to make cookies and other wonderful desserts. After dinner at her house and prior to the main dessert, guests are treated to a "pre-dessert" which often includes biscotti and coffee.



Celeste's Chocolate Almond Biscotti

2 eggs

1 cup sugar

1 teaspoon baking soda

1/3 cup unsweetened cocoa powder

1 1/2 cup flour

1/2 cup whole roasted almonds, coarsely chopped

5 oz chocolate chips - optional, for frosting

Preheat oven to 350. Line a cookie sheet with foil. Generously grease foil. In a medium bowl, beat eggs and sugar with an electric mixer on medium speed until light, about 2 minutes. Beat in baking soda, cocoa and flour until well blended. Stir in almonds. Batter will be stiff and slightly sticky.

On a cookie sheet, and with floured hands, shape the dough into 2 flat loafs, 12" long and 2 1/2 " wide.

Bake for 20 minutes. Let stand for 5 minutes. With a sharp knife, carefully cut each log diagonally into 12 pieces. Let stand 5 minutes, then turn pieces on their sides. Return to oven and bake 10 minutes longer. Cool completely and frost with melted chocolate chips, if desired.

Store in an airtight container for up to 1 month.

Victoria Mattson is owner of Let's Dish!, a "make and take meal kitchen" located at 11605 State Ave. in Marysville. Phone 360-658-9903 or visit www.letsdish.com.