Biscotti originated from the Latin word biscoctus, meaning “twice-cooked/baked”. Its origins date back to Roman times when certain foods needed to be completely dried so that they could be stored for long periods of time.

Today, biscotti are made using many different ingredients. Almonds, pistachios, raisins, cranberries, and lemon & orange zest make for great flavors in this cookie. Best of all… this cookie is so easy to make.

Around here, it’s the sweet snack that I look for after our evening meal.

Ingredients

1/3 cup butter (room temp.)

2/3 cup sugar

2 tsp. baking powder

1/2 tsp. salt

2 eggs

1 tsp. vanilla extract

2 cups All Purpose Flour

Zest of 1 orange

1 cup raisins

Directions:

Beat 1/3 cup of room temperature butter for 30 seconds.

Combine sugar, baking powder & salt with the butter.

Beat in 2 eggs and vanilla extract.

Stir in flour, 1/3 at a time until completely mixed.

Add zest, raisins & form into a ball.

Divide dough in half on lightly floured surface and flatten down into shape.

Transfer on to cookie sheet and bake for 22 minutes at 375 F. or until golden brown.

Cool on rack for 20 minutes and then cut into pieces using a cerate knife.

Transfer back on to the cookie sheet and bake at 325 F for another 8 minutes/ side.

* Substitute anise for vanilla, lemon for orange, cranberries for raisins or add 1 cup of chopped nuts to make your own biscotti.