One afternoon this week, as I was riding my emotional roller coaster through the daily policy pronouncements and health warnings, I read a text from a friend saying that at that particular moment, her husband was enjoying dunking a cookie in his tea. I liked envisioning that scene and immediately developed dunk envy. I wanted to dunk, too, so I decided to bake some biscotti. And this morning, I happily followed the advice I’d read a while ago: “Life is short. Eat cookies for breakfast.”
I include here the recipe for your possible baking therapy, or maybe there is a favorite cookie of your own that will bring a little nurturing sweetness into your life at a time when we probably all need it. No matter if you bake a goody or not, know that I am sending love and wishes for good health for you, your family and friends, our health providers and for our precious world.
1/2 cup (8 tablespoons) butter or margarine, softened
3 cups flour
3 teaspoons baking powder
1 cup sugar
1 cup almonds (sliced)
2 teaspoons anise seeds
1 cup dried cranberries
Mix shortening, eggs, baking powder and l/2 flour together until creamy. Add rest of items. Knead. The mixture should hold its shape and not be sticky. Add more flour if necessary.
Divide and roll into four rolls about 8 inches long. Flatten the roll with your hand until the roll is about 3/4 inch thick.
Bake at 350 for l/2 hour. Turn off the oven. Remove the rolls and slice them into 3/4 to one inch pieces. Return the cookies to the oven for l/2 hour more of continued baking/drying.
*The word comes from “bis” (means “twice,” in Latin) and “coxit” (“baked”)