I spotted some beautiful biscottis in kalofagas.ca and I knew I had to make them! Making the dough sounded as easy as 1,2,3. I am in the mood for easy right now!
The recipe called for cinnamon and I prefer to bypass cinnamon in sweet things; see, in our Lebanese kitchen, we use cinnamon every single day, for savory dishes: in kibbeh, stews, chicken, soups, cinnamon is everywhere. Never in pastries or puddings. Cinnamon is an assertive spice; but it is a matter of taste. Like the French say it so well Les goûts et les couleurs ne se discutent pas! (tastes and color preferences are not open for discussion!)
In the American kitchen, cinnamon is used in sweet things, and millions of people (my kids included) love it this way and that is just fine!
- Wet Ingredients: 3/4 cup olive oil (or any oil)
- 1/2 cup white wine
- juice of an orange, zest reserved
- Dry Ingredients: 3/4 cup of sugar
- 3 cups of all-purpose flour (maybe more if the dough needs it)
- 1 heaping tablespoon Baking Powder
- a pinch of baking soda, pinch of salt
EXTRAS: a handful of dried cranberries, a handful of cocoa nibs, a handful of toasted and chopped hazelnuts.
- Mix flour, baking powder, baking soda and salt
- Mix oil, wine, orange juice and orange rind
- Add the wet ingredients to the dry ingredients with a spoon mixing them well.
- Add all the extras: dried cranberries, cocoa nibs, toasted and chopped hazelnuts.
- Pinch small even-sized pieces and form into small fingers OR form into 3 logs and bake once, then slice and bake again in a slow oven to dry them. If using the first method, baking once at 325F is sufficient (until golden).
These cookies are very crunchy; not very sweet.