Cappuccino Biscotti

Ridiculously easy to make, and also ridiculously good, these biscotti are deceptively "plain Jane"s.

You could dress them up a bit by dipping them in chocolate. But you know what? It's unnecessary. They're exceptionally good "as is" - a wispy hint of cinnamon shining through the coffee flavor, a bit of crunch from the walnuts contrasting with the slight chewiness of the centers. Chocolate never hurts, but sometimes it's just superfluous ... really!

Here are some other Christmas cookie recipes, if - like me - you're in the midst of a baking spree:

Chocolate Snickerdoodles

Cookie Butter Cookies

Apple Oatmeal Cookies

Butterscotch Pretzel Brownies

Toasted Coconut Haystacks

Chocolate Shortbread Cookies

Blueberry Walnut Rugelach

Ginger Shortbread

Holiday M&M Cookies


Cappuccino Biscotti
(adapted from a recipe from Better Homes & Gardens)

• 1-1/3 cups + 1/4 cup flour
• 1/2 cup brown sugar
• 1/4 cup sugar
• 3/4 teaspoon aluminum-free baking powder
• 1/2 teaspoon kosher salt
• 3/4 teaspoon cinnamon
• 1 egg
• 3 tablespoons oil
• 2 tablespoons brewed coffee
• 1/3 cup chopped walnuts

Preheat oven to 325F. Lightly grease a baking sheet.

In a large bowl, stir together the flour, brown sugar, sugar, baking powder, salt, and cinnamon. Stir together the egg, oil, and coffee; pour over the dry ingredients and mix well. Stir in the walnuts.

Divide the dough in half; shape each half into a log 2" around and place onto the prepared baking sheet. Slightly flatten the logs, then bake for 20 minutes.

Remove from the oven and let the logs cool for 30 minutes. Remove logs to a cutting board, and cut into 1/2" slices. Place the slices, cut-side up, onto the baking sheet and cook for 10 minutes. Carefully flip the slices over, and bake for 10-15 minutes until toasted and slightly crisp.

Remove biscotti to a rack and cool completely.

Makes 24 biscotti.

Almondina Crunch Coffee Cake

I love getting packages in the mail, because they're usually food-related!

And one I received recently was no exception.  It contained a generous sampling - for marketing purposes - of Almondina cookies, which are similar to very thin biscotti.  They have only 30 calories per cookie, feature nutritious almonds, are both kosher and pareve ([PAHRv] = neither meat nor dairy), are made without cholesterol and preservatives, and are very adaptable.  I've eaten several of the sweet varieties (Gingerspice, Chocolate Cherry, Choconut) on their own, as desserts and snacks; and I've eaten a couple of the savory varieties (Brantreat, Sesame) with cheese and as croutons.

Over the weekend, I felt like baking; I heard a coffee cake calling to me ... a bit of comfort after several very stressful weeks.  Instead of the usual cinnamony streusel topping, though, I thought I'd add a bit of crunch instead.  So I crumbled some of the Almondina cookies, mixed them with just a touch of sugar and butter, and sprinkled them over the batter.  Oh, the house smelled so fabulous as this baked!

And the cake turned out beautifully, with lots of flavor from the addition of the crumbled Almondina cookies that contributed ginger and nuts to my coffee cake.  Such a simple pleasure!

Almondina Crunch Coffee Cake

Cake:
1/4 cup butter, softened
1/2 cup sour cream
1 egg
2/3 cup sugar
grated zest of 1 orange
1 teaspoon aluminum-free baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup flour
1/2 cup white whole wheat flour
1/3 cup apricot all-fruit spread

Topping:
6 Almondina Gingerspice cookies, crumbled
1 tablespoon brown sugar
1/8 cup butter, melted

Glaze:
1/2 confectioners' sugar
1-2 tablespoons fresh orange juice

Preheat oven to 350F.  Grease a 9" round baking pan.

In large bowl, stir together butter, sour cream and egg; add sugar, orange zest, baking powder, baking soda, and salt.  Stir in flours and spread into prepared baking pan.

Dollop the jam over the top of the batter, then swirl it in gently with a knife.

Combine the Almondina crumbs and brown sugar; stir in melted butter.  Sprinkle topping over the batter.

Bake coffee cake for 30 minutes, until golden and a tester inserted into the center comes out clean.  Let cool completely.

Combine confectioners' sugar and orange juice; drizzle over the coffee cake.  (Add a bit more juice or a bit more sugar, as needed, to make it the right consistency.)  Let glaze set, then cut and serve.

Makes 12 servings.