Baking cookies is one of my favorite holiday rituals. In fact, I love it so much that I’ve even been known to participate in a cookie swap or two, which is a great way to bond with friends, get ideas and pick up new recipes (and an excellent excuse to indulge in a little eggnog, which is possibly the most unhealthy beverage on the
planet). I have my standard favorites, but I usually like to add one or two new cookies to my repertoire. This year I decided to add Christmas Biscotti, which feature bright green pistachio nuts and dried cranberry pieces and the subtle flavors of cinnamon, honey and orange. Biscotti are usually thought of as Tuscan, but they
can be traced as far back as Roman times. The word biscotto comes from the root “bis,” Latin for twice, and “coctum” or baked (which became “cotto,” or cooked). These unleavened biscuits were baked once to cook the dough and then again to dry them out. A staple of the Roman Legions, biscotti were the ideal sustenance for travelers,
like modern-day power bars. They are not meant to be moist, and are usually made with olive oil—the fat of choice in Tuscany—instead of butter. Make sure you use an excellent quality extra-virgin olive oil in your biscotti. I like Lucini, which has bright, fruity character with just of hint of pepper at the end. These biscotti also
look great dipped in white chocolate—try to use a high-quality white chocolate couverture, and, for a shiny, flawless finish, temper it first.
