Cranberry and Chocolate Chip Biscotti

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            FOOD FUNNY
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Judging by this most recent communique from Rosemary Zwick of Cape
Town, South Africa, the poor inhabitants of that unfortunate country
are still being pummeled by bad puns from outer space. Will it never
end?

Q: What was the convenience store clerk's reaction when Satan came in
and asked for a lemon lime drink?

A: He gave the Devil his Dew.

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            TODAY'S RECIPE
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Before the upscale coffee fad began a couple of decades ago, few
Americans were familiar with biscotti. In Italy they are rather
austere and usually flavored with little more than a sprinkling of
nuts, but here in America such admirable simplicity just begs to be
tampered with. Here is a distinctly American version of an Italian
classic:

Cranberry and Chocolate Chip Biscotti

1 1/2 cups (375 ml) sugar
1/4 lb (110 g) butter at room temperature
2 eggs
2 tsp (10 ml) grated orange zest
1 tsp (5 ml) baking soda
3 cups (750 ml) all-purpose flour
1 cup (250 ml) blanched, sliced almonds
1 cup (250 ml) dried cranberries
1/2 cup (125 ml) chocolate morsels

Using an electric mixer, blend the sugar and butter until light and
fluffy. Beat in the eggs, one at a time, followed by the remaining
ingredients. Transfer to a floured surface and work the dough just
enough to form it into two logs about 12 inches (30 cm) long and 3
inches (8 cm) wide. Place the logs at least 3 inches (8 cm) apart on
a baking sheet and bake in a preheated 325F (165C) oven until golden
brown and firm to the touch, 50 to 60 minutes. Transfer to a wire
rack and cool for 10 minutes. Using a serrated knife, cut on the
diagonal into 3/4-inch (2 cm) slices. Place the slices on their sides
on the baking sheet and bake an additional 10 minutes, flipping them
after 5 minutes, or until the sides of the biscotti are firm to the
touch. Cool on a wire rack. Store in an airtight container at room
temperature for up to 3 weeks, or in the freezer for several months.
Makes about 3 dozen biscotti.
Received on Fri Aug 6 10:20:44 2004