Today's cookie is Chocolate Almond Biscotti.  Its wonderful dunked in hot cocoa or coffee, and, of course, by itself.  Today is also my friend Linda's birthday, so her daughter is going to come over today and we're going to make a batch.  Since it is cold outside, we may embellish these by dipping one side in melted chocolate to make them extra decadent!

Biscotti are actually pretty hard to ruin, which puts them right up there in my eyes.  They're very versatile and you can change up the add ins to make your own signature biscotti!  If you want to make them "plain" replace the cocoa with flour, but if you add spices make sure to subtract that amount from the flour.

Chocolate Almond Biscotti

2   eggs
1 tsp   vanilla extract
2/3 cup   sugar
1 3/4 cups   all-purpose flour
1/3 cup   cocoa powder
 1 tsp   baking powder
1/4 tsp   salt
1/4 cup   semisweet chocolate chips, mini ones
1/3 cup   almonds, chopped 
 
Preheat oven to 350.
Beat eggs, vanilla and sugar until lemon colored and thick, about 5 minutes.
Combine cocoa powder, flour baking powder and salt, and slowly stir into egg mixture.
Fold in chocolate chips and almonds
Shape into a log approximately 10" long and 3" wide, and bake on parchment paper for 30 minutes.
Remove from oven, allow to cool for 10 minutes, then cut into
1/2 to 3/4 inch wedges.
Place them back on the parchment paper flat (cut) side down, and bake for 5-7 minutes, then flip over and bake another 5-7 minutes.
 

I just got asked to make 4 dozen cookies for a school function.   Over the weekend I decided to start the holiday decorating.  Need I say that there is a modicum of disarray around here?  But, duty calls, so I will put together a batch of Cinnamon Coin Cookies.  This will require a search of the pantry for cinnamon chips.  These are quite elusive, and not all stores stock them all the time.  My fall-back will be butterscotch, because I'm pretty sure I have those.  Anyhow, this dough goes together pretty quickly but does need an hour in the fridge before they can be sliced and baked.  No matter, there is plenty to do around here...

Cinnamon Coin Cookies:

1/2 cup unsalted butter, at room temperature
1/4 cup sugar
1 egg
1 tsp cinnamon
1/4 tsp vanilla extract
1/8 tsp salt
1 1/4 cups all-purpose flour
1/3 cup cinnamon baking chips, chopped

Cream butter and sugar.
Add sugar and beat 5 minutes, until light and fluffy.
Add egg, cinnamon, vanilla, and salt.
Fold in flour and chips.
Drop half of the dough onto a sheet of waxed paper or foil and shape into an 18" log. Repeat for the other half of dough.
Refrigerate at least one hour.
Preheat oven to 350.
Line baking sheets with parchment paper.
Slice dough into 1/2" thick cookies.
Place on sheets 1" apart.
Bake 15 minutes.
Cook on pan 5 minutes before transferring to cooling rack.
Makes about 6 dozen cookies.

These freeze very well, so the extra dozen will go right into the freezer after cooling.

Today's entry is not for the faint of heart.   It is tasty, but I won't lie to you, it definitely falls under the "splurge" category.   I give you  Cranberry Cake, more coffee cake in my humble opinion, but not dry and crumbly.  I like to bake it in a 9" glass brownie pan, not only because that's what I have, but because I think it makes better squares than wedges.    This is nice to serve any time of the year, but since cranberries are hard to find after January, it's a good idea to stash a few bags in your freezer.

Cranberry Cake

1 cup all-purpose flour
1 cup sugar
1/4 tsp salt
12 ozs fresh cranberries
1/2 cup pecans, chopped
1/2 cup butter, melted
2 eggs
1 tsp almond extract

Preheat oven to 350 degrees.
Grease a 9 inch pie pan.
Combine the flour, sugar and salt.
Stir in the cranberries and the nuts and toss to coat.
Stir in the butter, beaten eggs and almond extract.
Spread the batter into the pan.
Bake for 40 minutes or until a wooden pick inserted near the center comes out clean.

This will definitely be in foil baking cups on at least one cookie tray this year!