Biscotti

Biscotti may sound like an exotic appetizer that's difficult to prepare. However, with this recipe you'll find that it's not hard at all to make. That 30th Anniversary will seem all the more special with this item on the menu.

2 1/2 cups unbleached all purpose flour
1/4 cup unsalted butter, melted and cooled
1/2 cup cold water
5 Tablespoons sugar
1 extra large egg yolk
2 Tablespoons grated orange peel
1 Tablespoon olive oil
1 Tablespoon light rum
3 drops orange extract
Pinch salt

Butter for baking sheets 1 extra-large egg, beaten to blend 2 Tablespoons unsalted butter, melted and cooled

Arrange flour in mound on work surface and make a well. Add 1/4 cup melted butter, water, 2 tablespoons sugar, yolk, orange peel, oil, rum, orange extract and salt into well. Gradually draw all but 1/4 cup flour from inner edge of well to center. Gather dough together and knead in remaining flour until smooth, about 1 minute. Wrap in floured towel. Refrigerate for 2 hours.

Position rack in center of oven and preheat to 325~F. Lightly butter 2 baking sheets. Roll dough out on lightly floured surface to a thickness of 1/4 inch. Cut dough into 2 x 4 inch strips using scalloped pastry wheel. Place cookies on prepared sheets, spacing 1/2 inch apart. Pierce each cookie several times with tines of fork. Brush with egg glaze. Bake until light brown, about 25 minutes.

Brush remaining 2 Tablespoons melted butter over hot cookies. Sprinkle with remaining 3 Tablespoons sugar. Return to oven for 5 minutes. Cool completely on rack.

Store in airtight container.

For some reason Biscotti always cheers me up on an off day. If I couldn't serve these yummy slices of bread I'd go absolutely bonkers.