Flexible Biscotti

I know Biscotti is not flexible...but this recipe sure is.  This is another one of those recipes where you add what ever you want to the dough and suddenly, it's a different cookie.

I know not everyone is a biscotti fan.  But after seeing Byerly's selling 1 cookie for $2.95.  I couldn't help but feel ripped off.

Boys requested chocolate chip + Heath Bar

2 Cups Flour
1 1/2 Tsp Baking Powder


**Sift together**

1 stick softened butter
3/4 Cup Sugar
1 Tsp Vanilla


**Cream**

2 Eggs


*Add to the butter mixture.  Add Flour mixture to egg mixture and mix until incorporated.

Suggested Mix-ins:

1 cup chocolate chips
1/2 cup candied ginger (add 1 tsp powdered ginger to flour if you do this) + 2 tsp orange zest
1/2 cup dried cranberries with 1/2 cup pistachios
2 tsp lemon zest + 1 Tblsp Poppy Seeds

Form dough into a 12 inch log and flatten slightly.

Bake at 350 for 40 minutes.

Remove from oven and allow to cool.

With a serrated knife, cut baked log at an angle into 1 inch slices and flip them onto their sides on the baking sheet.  Bake at 350 for another 15 minutes (biscotti = twice baked).

If you are feeling adventurous.  Dip one side of the cookie into melted chocolate.

My friends know what they are getting for Christmas!