Adele’s Biscotti

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° 1 stick of unsalted butter

° ¾ c sugar

° 2 eggs

° 1 t almond or vanilla extract

° 2 c plus 2 T white flour

° 1 ½ t baking powder

° ¼ t salt

° ½ c lightly toasted nuts and chopped not too fine

° ½ c chopped dried fruit (unsweetened) cherries, figs, cranberries

° ½ chocolate chunks

Add the chocolate at the end!

Preheat oven to 325° F

Cream butter and sugar, then add one egg at a time, add extract.

Combine flour, baking powder and salt together and add to the butter mixture. Blend/knead well. Place mix onto a flat surface, make a well and add nuts and fruit, knead together until blended.

On a lightly floured surface, divide dough into three equal sections and make into a long 1 to 1½ inches. Pat down to make a flattened snake.

Bake 20 to 25 minutes.

Remove from oven and cool completely. You can freeze them at this point to be cooked later. Cut into pieces about ½ inch thick, make diagonal cut.

Lower temperature to 300°F place on cookie sheets cut side down, bake for 10 minutes.

Turn sliced onto second side and bake for 10 minutes, let cool and store in air tight container.

You can use a combination of rolled oat flour, spelt, or whole wheat flour.

You can substitute chopped chocolate for cranberries and almonds or hazelnuts for pistachios.

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