Boo-scotti: A Halloween Treat

'Biscotti' is the plural form of 'biscotto' a word which comes from the ancient Latin word 'biscoctus', meaning "twice-baked." Goods that are baked twice are very dry and can be stored for long periods of time. Nonperishable foods were particularly useful during journeys and wars, and twice baked breads were a staple food of the Roman Legions. 

In more recent times, biscotti has become an American favorite appearing in TV shows like  Friends, Sex and the City, and Gilmore Girls. They're a best-selling item in Starbucks. We are a nation of coffee drinkers and biscotti are the perfect accompaniment.

A couple of years ago I was lucky enough to work on a new Wall Street Journal section called 'Pursuits.' The section was noteworthy for many reasons but particularly because it was the first section in the mostly business newspaper that tested and published recipes. Around this time of the year, back then, a recipe appeared called 'Boo-scotti'. It was a traditional almond biscotti dipped in white chocolate and decorated with fun candies to resemble ghost faces. I loved the name and the look of the cookie and volunteered to make the recipe for my colleagues. The section no longer appears but has been replaced by a new section called "Off Duty" and the recipes are back. I've since left the paper but made a batch today to send off to my friends still there to wish them all a Happy Halloween. This time, I made two different kinds: the almond biscotti and a pistachio, cranberry version. I also dipped them in chocolate chocolate as well as the vanilla. These are great to bring if you're going to a Halloween party. They're easy to make and are fun for all ages. 

Almond Biscotti

Ingredients
1 teaspoon baking powder
1/8 teaspoon salt
2 cups flour
3/4 cups white sugar
3 eggs
t teaspoon vanilla
1/2 teaspoon almond extract

This almond biscotti recipe is a traditional biscotti and does not contain butter or oil, instead eggs are used to bind all the ingredients together. 

Directions

• Preheat oven to 350 degrees. Toast almonds for 8-10 minutes or until lightly browned. Cool and then chop coarsely. Set aside.
• Reduce oven temperature to 300 degrees F and line a baking sheet with parchment paper. 
• In a small bowl lightly beat the eggs and extracts together. Set aside.
• In the bowl of an electric mixer or hand mixer combine the flour, sugar, baking powder and salt. Beat until blended. 
• Gradually add the egg mixture and beat until a dough forms, adding almonds about halfway through. 
• On a lightly floured surface roll dough into a log about 14 inches long and 3 - 4 inches wide. 
• Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). 
• Remove from oven and let cool on a wire rack for about 10 minutes.
• Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange on baking sheet. 
• Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. 
• Remove from oven and let cool. Store in an airtight container.
• Substitutions: Anise for almond extract, hazelnuts or walnuts for the almonds. Add 1 tablespoon of orange or lemon zest to the egg mixture.

Makes about 28 biscotti.

Cranberry Pistachio Biscotti

Ingredients: 

2/3 cup granulated white sugar

2 large eggs

1 teaspoon pure vanilla extract

1 teaspoon baking powder

1/4 teaspoon salt

1 3/4 cups all-purpose flour

1/2 cup shelled, unsalted pistachios, coarsely chopped

1/2 cup dried cranberries


Directions:

• Combine dry ingredients and set aside.
• Beat eggs with mixer adding extract
• Combine the two and add chopped pistachios and cranberries.
• On a lightly floured surface roll dough into a log about 14 inches long and 3 - 4 inches wide. 
• Transfer log to the prepared baking sheet and bake for 30-40 minutes, or until firm to the touch (log will spread during baking). 
• Remove from oven and let cool on a wire rack for about 10 minutes.
• Transfer log to a cutting board and, using a serrated knife, cut log into slices 1/2 inch thick on the diagonal. Arrange on baking sheet. 
• Bake 10 minutes, turn slices over, and bake another 10 minutes or until firm to the touch. 
• Remove from oven and let cool. Store in an airtight container.
• Substitutions: Cherries for cranberries

To decorate: Melt (white or chocolate) chocolate (available in candy making supply stores, Michael's or AC Moore. according to the directions on the package.  Dip cookies halfway into the chocolate and create fun faces using mini-licorices, m&m candies, tic-tacs, candy corn, sprinkles and mini-jelly beans. Let dry on waxed paper.