Biscotti

We could probably dispense with all other Christmas cookies, but would still have to have these.  The name comes from the fact that these cookies are baked [at least] twice.

Biscotti

1/2 cup sugar
1/4 cup margarine
2 eggs
1 tsp almond extract
1/4 tsp anise extract
1 3/4 cup flour
1/2 cup ground almonds
1/4 tsp salt
1 tsp baking powder

Mix first 5 ingredients with a mixer.  Combine 1 1/2 cup of the flour, ground almonds, salt, and baking powder.  Add to egg mixture, beating well.  Stir in remaining 1/4 cup flour.  Cover and chill for 2 hours.

Coat 2 sheets of heavy-duty plastic wrap with cooking spray.  (Not sure we've ever done this - just use two sheets of waxed paper, no grease usually necessary.)  Divide dough in half and shape each half into a 12" log using the plastic wrap/waxed paper.  Remove wrap/paper and transfer to a greased cookie sheet.  Flatten the logs to a 3/4" thickness.  Careful the logs are not too wide (5" is usually a good width), or dipping will be difficult later.  Bake at 350 degrees for 20 minutes.

Slice loaves diagonally into 1/4" slices.  Lay slices flat on cookie sheet and bake at 300 F for 15 minutes.

Turn the slices over and bake an additional 15 minutes, or until dry.

Once cooled, the top edge of the cookies can be dipped in melted chocolate chips (use double boiler, or a mug in a pan of boiling water).