The direct translation of “biscotti” is cookie, although it originated from the word for “twice-cooked” which describes the way these treats are made. However, I think that the more accurate translation is “dunk these little guys or get ready to spend some time with your dentist”. You have been warned.

Which brings up the question, dunk them in what? This depends on your plans for later. If you are enjoying these to take the edge off another Monday morning then coffee is a natural choice. However, after a long day of skiing, snowshoeing, or maybe just watching winter happen through a window, I suggest a rich red wine.

Makes: about 3 dozen biscotti

Ingredients:

• 3 1/2 cups AP flour
• 2 tsp baking powder
• 1 tsp cardamom
• 1/2 tsp salt
• 3 eggs
• 1 cup sugar
• 1/2 cup canola oil or other neutral oil
• 1 cup sliced almonds
• 2 tsp sugar (for sprinkling)

Directions:

1. Preheat the oven to 375 degrees f
2. Line a baking sheet with parchment or a silicone mat
3. In a medium bowl, stir together flour (3 1/2 cups), baking powder (2 tsp), cardamom (1 tsp), and salt (1/2 tsp)
4. In a stand mixer, thoroughly mix together eggs (3), sugar (1 cup), and canola oil (1/2 cup)
5. Add dry ingredients to mixture and mix just until combined
6. Add sliced almonds and mix just until combined
7. Shape the dough into 3 logs, place the logs on the prepared baking sheet, and flatten them out to about 1 inch thick at the centre
8. Evenly sprinkle the logs with sugar (2 tsp)
9. Bake for 20 minutes, until just starting to turn golden brown
10. Remove from oven (leave the oven on)
11. Place logs on a rack to cool for about 5-10 minutes, you want them still a bit warm
12. Slice the logs into about 1 inch (2.5 cm) thick slices, you should end up with around
13. Arrange the slices cut-side up back on the cookie sheet
14. Back for 7-8 minutes, them flip them over so the other cut-side is up and back them for another 7-8 minutes
15. Let cool and store in an airtight container or the freezer