We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, July 29, 2010

Cookie Recipe #208 - Hazelnut Biscotti

Crunchy wedges of hazelnuttiness; delicious when dipped in your cup of coffee.

Ingredients: 3 eggs, 1/2 cup vegetable oil, 1 cup granulated sugar, 1/2 cup finely chopped hazelnuts, 2 1/4 cups all-purpose flour, 2 teaspoons baking powder.

Instructions: Preheat oven to 350 degrees. Grease and flour a baking sheet. In a large bowl, beat eggs with oil; add sugar and continue beating until mixture is thick and pale, about 5 minutes. Fold in chopped hazelnuts.

Sift flour with baking powder. Add to egg mixture and mix well. Shape dough into 2 logs about 3 x 10 inches. Arrange on cookie sheet. Using a wet spatula, flatten top and smooth sides of logs.

Bake 25-30 minutes until golden. Remove from oven and lower oven temperature to 300 degrees. Let logs cool on baking sheet about 10 minutes. Cut into 1/2 inch slices using serrated knife.

Arrange slices flat on cookie sheet and bake 15 minutes longer, until surface is dry and crisp. Transfer cookies to wire racks and let cool. Store in airtight container.

Makes 3 dozen biscotti.

"The Ultimate Cookie Book", Tormont Publications Inc., Montreal, Canada, 1997.

Cookies Rule!!!

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