Thursday, January 1, 2009

Cookies for Breakfast

Here's another Christmas cookie that's required eating at our house over the holidays. Enjoy these dipping cookies for breakfast - dunk in a big cup of joe or a steaming mug of cocoa. Mmm.

Almond Sesame Biscotti
Contributed by Judy Angell
  • 1 cube butter
  • 1 tablespoon shortening
  • 1-1/2 cups sugar
  • 4 eggs
  • 4 cups flour
  • 4 teaspoons baking powder
  • 1 cup almonds (optional)
  • 1-1/2 teaspoons almond extract
  • Sesame seeds
Cream butter and shortening, add sugar, and then the slightly beaten eggs. Add all dry ingredients and combine well. Divide dough in half and turn out onto a floured surface. Form into two oblong loaves. Roll the top side in sesame seeds. Score the top lightly with a knife to outline 1-inch slices. Place loaves on a baking sheet and bake in a 375-degree oven until brown, approximately 20-22 minutes. Remove from oven and slice along the score marks. Place slices flat on the baking sheet, and return to oven to toast under the broiler, turning once. Remove when both sides are browned; cool on a rack and serve when they have hardened.

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