Cookies - Biscotti

Chocolated-out yet? Never! This are lightly sweet, buttery and crunchy, crisp. Great way to start the week.

Light, buttery and modestly rich; the perfect roll-out cookie dough with tons of flavor. You can add ground toasted nuts or change the extracts or make half-moon cookies, using apricot jam as the filling (fold a 3 inch cookie in half over the jam) - transforming a cookie into a pastry.
I also like these with melted chocolate drizzled on them. Despite their name, Winter Solstice Cookies, you can make these wonderful cookies any other of the 364 days a year.

 An amazing biscotti I created in the late 80's when biscotti were beginning their climb to the top of the baking trend (where they have stayed). I wrote many features on biscotti, one for Coffee Journal a great but now defunct magazine, but also did biscotti for just about every newspaper on the continent. This Yin Yan, black and white chocolate biscotti was on the website and then it went into the manuscript for a cookbook that didn't get published, The Coffee Bistro Baking Book. Most of the recipes for that great book got dispersed into other cookbooks of mine but for some reason, this biscotti sat alone, in the cookbook manuscript (now on a back up CD of mine) until a reader who remembered it begged for the recipe. Here it is! I make biscotti far bigger these days but this decadent one only uses 2 1/2 cups of flour but makes one of the finest biscotti I know. Enjoy - it's back!

These are ‘spa’ cookies because they are healthy, lower-fat, appetite zapping, good carbs. They are even on my diet because one of these cookies negates 500 extra nibble calories I would have had without one of these gems. I call them O List because it is the sort of cookie I would love to see in Oprah magazine but so far, no bites. Make these with an Omega rich egg for added heart healthy nutrition.