White EVA teacup. Available on our webshop or at www.etsy.com/shop/MaiaMingDesigns

I love biscotti di Prato — the crunchiness, the toasted almonds, having them with tea or vin santo. In Italy, biscotti are a dessert or post-dessert cookie dipped in a sweet wine, but there has been an explosion of biscotti in coffee shops over the last decade. Mine are not too sweet, but are very crunchy so they taste when best dipped in something sweet. My mother originally provided this recipe and I’ve modified it over the years with dried cranberries to make an Italian-American hybrid biscotto.

(Nobody outside of Italy understands the plural vs. singular for biscotti:

1 biscotto, 2 or 3 biscotti!)

3 cups flour

4 eggs

1.75 cups sugar

1 tsp. baking powder

1/4 tsp. salt

1 tsp. vanilla extract

1/2 tsp. almond extract

1.5 cups toasted almonds

1.5 cups dried cranberries

Preheat the oven to 180˙ C (350˙ F)

First mix the dry ingredients and then add the eggs and vanilla and almond extracts. An electric mixer is easiest to mix thoroughly, but it can be done by hand.

Mix the almonds and cranberries into the dough and make two long narrow logs on an oven tray with oven paper. Place them far apart so they don’t melt together.

Bake for 30-35 minutes and then take out to cool.

Keep the oven on.

When the logs have cooled slightly, slice the logs diagonally into wedges about

1.5 – 2 cm wide. Place these sideways on the baking tray with the cut surface facing upwards. Toast the biscotti on both sides for 7 minutes each.

Sometimes I turn the oven off but leave the tray in the oven to toast a little more.

Serve with an Italian vin santo or other sweet dessert wine.

Alternatively serve with tea or coffee.

White EVA teacup and sugar bowl, large Guardians cookie jar. Available at www.etsy.com/shop/MaiaMingDesigns

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