Biscotti has become very popular in recent years especially in posh coffee shops. Biscotti, the plural of Biscotto (although my Grandmom says it like "bih-scoat"), are a twice baked cookie, originally meant to give the cookie a very long shelf life.
The shelf life of a Biscotto is naturally about 4 months. Biscotti has been served in Italy for centuries and was a staple food in the Roman military. Some historians say that Christopher Columbus is likely the first person to bring biscotti to the New World.
Grandmom's Biscotti Recipe:
1 Cup Sugar
1 stick of Butter (1/2 cup)
2 teaspoons Vanilla Extract
2 teaspoons Orange Peel
2 Cups Flour
1 +1/2 teaspoons Baking Powder
1 teaspoon Powdered Cinnamon
1/4 teaspoon Salt
Preheat the oven to 325 degrees. Sift the flour with the baking powder.
Grate the orange peel. Jodi has a trick on her blog, Curious Acorn for this. My Grandmother's tip: use clementines, they are smaller and work out to about 2 teaspoons.
In mixing bowl, beat the sugar with the butter. Add eggs, vanilla, and orange peel. Slowly add the flour/baking powder mix, cinnamon and salt. Mix until fully blended, it should form a soft dough.
Grease 2 small cookie sheets or 1 large one. (Yes, my Grandmom is using her hands! She said she would have used the butter wrappers but our butter was already on a butter dish.)
Divide batter in half and form two loaves on the greased baking sheet. Try to make loaves 3 inches wide and 3/4 of an inch high. Bake in oven for 35 minutes.
Remove from oven and let cool on a cooling rack until it is cool enough to handle (about 10 minutes.)
Let cool on a cooling rack. Enjoy!