This Italian Biscotti Cookies recipe is versatile. Although the classic was made with Anise flavoring you can change the flavor and nuts to anything you like. Maple, pecan, lemon, almond, chocolate , dip them or glaze the edge..

Ingredients;
2 cups all purpose flour, I use unbleached
1 TSP baking powder
1/4 TSP salt
1/4 cup unsalted butter, softened
1/2 cup sugar
1/2 cup brown sugar, packed firm
2 eggs
1 TSP almond extract or any kind you  like
3/4 cup almonds or any nuts you like or omit them
**If you want to  make these chocolate, add 3 heaping TBLS unsweetened cocoa and a 1/4 cup mini semi sweet chips to the flour mixture.
**Bakers makes chocolate chips in a microwavable cup. It’s great for dipping.

GLAZE;
Mix togther…..
1 cup confectioner’s sugar
1 TBLS melted butter
1/2 TSP almond extract or any kind you like
4-5 TSP milk

Heat the oven to 350. Combine the dry ingredients and set aside.   Cream the butter, sugars, then add the extract and eggs. Mix until well combined.  Add the nuts and mix until just combined.
Divide the dough in 1/2 and on a floured surface roll into 1.5 ” thick and about 12″ long logs.  Place on a sheet pan lined with parchment paper is best.  Bake for about 20-25 mins until lightly brown and the logs have cracks in them.  Let cool for about 15 minutes before slicing them with a serrated knife on a slight angle about 1/2 ” thick.  If you want to toast them lay them on the side in a sheet pan and bake at 375 for about 5 minutes turning them once.  Let them cool and then glaze the edge, dip them in nuts, chocolate or whatever you like.

This Jan Hagel cookie originates from Holland. They are crisp and buttery rich strips with a baked- on nut glaze. These also store for weeks in a tin in a cool place.

Ingredients;
1 cup unsalted butter at room temp
1 cup sugar
1 egg, separated
2 cups all purpose flour, I use unbleached
1/2 TSP cinnamon
1 TBLS water
1/2 cup walnuts, chopped very fine

Directions;
Heat oven to 350. Mix the butter, sugar and egg yolk. Add the flour and cinnamon until dough comes into a ball. Press dough evenly into a 15x10x1″ pan. Beat the egg white and water until frothy. Brush on dough and sprinkle the walnuts evenly. Bake for 20-25 minutes until very lightly brown. Cool just 5 minutes and slice into 2×2″ strips.

This Raspberry shortbread cookie is a take on the Scottish shortbread. They are so buttery and easy to make. Very festive for the holidays too. They can be stored in a tin in a cool place for weeks.

Ingredients;
2/3 cup sugar
1 cup unsalted butter, room temp
1/2 TSP vanilla
2 cups all purpose flour, I use unbleached
Raspberry jam, seedless if you like

Directions;
Heat oven to 350. Mix all but the flour. Add the flour slowly. Roll into 1″ balls, indent the middle and add raspberry jam to the indent. Place them 2′ apart. Baked on parchment paper is best for about 14-16 minutes until they are slight brown on the edge.
Once cooled, you can leave them plain or drizzle melted chocolate or white chocolate over them as pictured.