It was a rainy Sunday afternoon, and Sue decided to bake a giant double batch of Biscotti for Suzi, our downstairs neighbors, and to go along with the gallons of coffee being consumed around the lab lately.
She made half with, and half without almonds. The recipe is at the bottom of the page if anyone wants to follow along at home.
	The dough should be a little sticky. Use a little flour on the surface where you shape the rolls.
The rolls look kind of small, but they spread out and puff up when you bake them.
	Voila, spread out and puffed up. Cool them on something that will let air get under them, in true Bronx fashion, we're using upsidedown ventilated pizza pans.
Don't overcook the rolls or they will be too crumbly to slice. Just a hint of brown around the edges.
	After baking the second time the ccokies should cool crunchy, then you can chocolate dip, or not depending on your preference.

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The recipe comes from Caroline Koo who notes that these aren't traditional Biscotti because they contain butter. Whatever they are, they are yummy. 

BISCOTTI

8 TBS unsalted butter (or salted)
3/4 cup sugar
2 eggs
1 tsp vanilla
1 TBS (or two or three) cognac, brandy or rum
2 cups plus 2 TBS all purpose flour
1 1/2 tsp baking powder
(1/4 tsp salt, if using unsalted butter)
(1-2 tsp anise seeds, I usually skip this)

Makes about 3 dozen.

350°F Toast nuts for 5-10 minutes (or until slightly brown, in case of peeled almonds. I buy roasted, unsalted macademia nuts from Trader Joes.)

Reduce oven temperature to 325°F. Cream butter, add sugar and salt. Beat in eggs and mix well. Add vanilla and alcohol (I usually double the recipe and add 5 TBS dark rum or cognac.) Stir together flour and baking powder and add to the butter mixture. Add the nuts (and anise seeds). Stir until just combined. On a lightly floured surface, roll dough into cylinders about 1 1/2 inches thick and 12 inches long (I usually get about 2 per recipe). Bake these until lightly browned on top (about 25 minutes).

Remove from oven and cool for 5-10 minutes. Change oven temperature to 350°F again. Slice the loaves diagonally 1/2 inch wide. Return slices to baking sheets cut sides down (I usually cram all the cookies from each recipe on one baking sheet). Bake until tops are slightly brown on both sides. (10-15 minutes on first side and 5-10 minutes on the second side.)

Allow to cool. Can be dipped in chocolate.

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