Year 'round Favorite Recipe: Savory Spice Biscotti

One popular cookie recipe for Thanksgiving, Christmas and New Year’s entertaining is this biscotti which contains many of the savory spices found in other holiday treats such as pumpkin pie and eggnog. It’s become such a favorite among family and friends that I’ve chosen to serve it throughout the entire year.

Ingredients:

1 cup granulated sugar
1 cup packed dark brown sugar
½ cup chopped toasted almonds
1/3 cup light tasting olive oil
2 rounded tsp ground cinnamon
1 tsp ground cloves
¼ tsp ginger
¼ tsp nutmeg
2 tsp water
2 large egg whites
1 large egg
2 ½ cups all-purpose flour
2 tsp baking powder
½ tsp salt
Cooking spray

Preheat oven to 350. Combine first 11 ingredients (sugar through egg) in a large bowl; beat at low speed of mixer for 1 minute. Combine flour and baking powder; gradually add flour mixture to sugar mixture, beating until well-blended (dough will be soft). Refrigerate for several hours. Turn dough out onto floured surface; shape dough into four 12-inch logs (I prefer smaller biscotti, so I make four logs, instead of two.). Place the logs on two baking sheets coated with cooking spray. Bake 350 degrees for 25 minutes, switching the two baking sheets from upper to lower shelves after the first 12 minutes. Cool and remove from baking sheets. Cut each log diagonally into ¾-inch slices. (NOTE: You do not have to double-bake this type of biscotti; the cookies will firm up, yet remain moist as they cool.)

Yield: approximately 4 dozen biscotti.