Today’s guest post comes from my darling Uncle Tony in Oklahoma, the Italian self-proclaimed teddy bear with fangs and evil criminal mastermind (and you wondered where I got it from). He recently sent me some biscotti (as evidenced by the picture below), but the problem is I failed to mention that my roommate is allergic to pecans, walnuts and pralines. I know, good job, Jinxie, right? Hey, the knowledge is in my head so I just assume the rest of you know it. Yes, that’s truly how I think sometimes (it’s really because I have a bad memory and can’t remember if I told you…shh). Anyway, due to this little mishap, I’m calling (the picture below) the Biscotti Plate of Death, as Unca T replied to me with “so yes, death on a plate for her” when I asked him the ingredients.
If you’re allergic to nuts, obviously don’t add them, but then you can’t call it the Biscotti Plate of Death.
That’s actually a great title for something that’s Italian, isn’t it?
“Vendetta needs? Try our Biscotti Plate of Death. Your victims … er, guests will never know what hit them.”
Okay, on with the recipe …
1/4 cup vegetable oil or butter (butter makes them melt in your mouth)
3/4 cup white sugar
2 1/4 cups all-purpose flour
1 tablespoon baking powder
1 teaspoon vanilla
1 cup chopped nuts (your choice…pecans, walnuts, pistachios, almonds)
3/4 cup cransins (dried cranberries)
Mix all ingredients in bowl. Refrigerate for 1/2 hour. Form into two separate loaves and bake on cookie sheet at 350 degrees for about 30 minutes. Once loaves are golden, take them out of the oven and let them rest for 30 minutes. Slice the loaves into individual cookies and arrange on cookie sheet face up. Put into a 200 degree oven for an hour.
Thanks Unca T, for sharing your famous Biscotti recipe with my readers. Now I must go find a pizzelle iron so I can make these …