Dayna is one of my life partners. We've known each other since November 14, 1978. That was the day she, my sister, was born. Funny...even then one of my memories about her birth was about food! During my mom's stay at the hospital, my dad had pulled the phonebook from the cupboard to call her (no Google, no Internet, no speed dials in those days). I saw the pizzelle maker on the shelf and begged my dad to make pizzelles. "Let's make pizzelles!" (I was 25 months old; that is just plain weird. And come to think of it, Jack is now 25 months...does that mean he can remember things now? Yikes.)
Dayna's our little mama who always loved her dolls and playing house. Fast forward to the present: She loves her nephews (she is from the Two Mommies fame) and is always willing to help me out (case in point: she has already emailed me numerous Christmas cookie recipes and has even submitted a recipe on our sister Laura's behalf). Here's one of her favorites that our mom likes to make during the holidays. Enjoy with a cup of tea:
Cranberry almond biscotti
2 egg whites
1 tablespoon almond extract
2 ¼ cups flour
1 cup sugar
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
¼ cup sliced almonds
1 cup sweetened dried cranberries
Whisk together eggs, egg whites and almond extract. Sift together flour, sugar, baking powder, baking soda, cinnamon and nutmeg. Add egg mixture to dry ingredients. Stir in almonds and cranberries. On a floured surface, divide dough in half. Roll each half into a 14” x 1 ½” log. Place on greased cookie sheet. Bake at 325° F. for 30 minutes. Cool for about 10 minutes. Reduce oven temperature to 300° F. Cut biscotti into ½” slices. Stand slices upright on cookie sheet and bake for 20 minutes.
Makes 2½ dozen. Note: Can drizzle with melted chocolate when cooled.