Biscotti has always been a favorite of travelers and of breakfast diners for dunking in their coffee. According to food historians, for years the Roman Legions, while on the road to conquering cities or countries ate Biscotti.  After the fall of the Roman Empire, all trace of Biscotti disappeared from the Italian diet.  However, during the Renaissance, a Tuscan baker began making Biscotti from his father’s old recipe and added almonds. He served it with the local sweet wine. It was an immediate sensation. Tuscans began dunking their almond Biscotti in their wine. The Biscotti’s crunchy texture and dryness was a perfect complement to the sweet Tuscan wine. Today you can create your own Biscotti sensation with this recipe from local Cape Cod cooks Joan and David Bruce.

Serves 24

3 tbsp. soft butter
1 cup sugar
2 large eggs
1 tsp. vanilla
2 cups Flour
1/4 tsp. baking soda
Cream butter, sugar, eggs and vanilla.  Add flour and baking soda and mix well.

Add in any combo of the following:
1 c. dried cranberries
1/2 c. chopped dried apricots
1 tbsp. grated orange peel
1 c. chocolate chips
1 c. white chocolate chip
1/2 c. toasted almonds
1/2 c. chopped pecans

Try a combo of chocolate chips and dried cranberries, or nuts and fruit.

Mix dough with added flavors and divide into 2 equal portions.  Roll each half into a 12 x 3 ” log.  Place on parchment lined baking sheet and bake at 350 for 25 minutes.

Remove from oven and cool 10 minutes. (be sure to cool any choc chip combo completely)  Cut log in diagonal slices 1/2 ” thick, and place upright on baking sheet.  Bake 10 more minutes, until dry.
To drizzle with chocolate, melt chips with 1 tsp. shortening and drizzle over upright Biscotti.

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