Biscotti are easy to make, although a little more time-consuming because they are double-baked: you form big loaves and bake them, then slice them and return to the oven to be toasted and crisped. If there is not enough moisture in the dough, they can be really hard, which isn't all bad because they are good for dunking in coffee or hot cocoa. I like a more tender finished product, so try to make sure the dough is sticky and what you'd call gloppy.



I made this sour cream version from Taste of Home magazine the other day, and they are very tender, more like a cookie. You could use Greek yogurt if you want.

Sour Cream Biscotti

1 cup butter, softened
1 cup sugar
2 eggs
1/2 cup sour cream
1-1/2 teaspoons almond or vanilla extract
3-1/2 cups all-purpose flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon cinnamon or nutmeg
(1/2 - 3/4 cup dried cranberries (Craisins))

In a bowl, cream butter and sugar. Add the eggs, one at a time, beating well after each addition. Stir in sour cream and extract. Combine dry ingredients; add to creamed mixture and stir in dried cranberries if desired.
Line two baking sheets with foil; grease the foil. Divide dough into thirds. On a floured surface, shape dough into three 8-in. x 2-1/2-in. x 3/4-in. loaves; place on foil. Bake at 350° for 25 minutes or until golden. Remove from the oven. Lift loaves with foil onto a wire rack; cool for 15 minutes.
Place on a cutting board; using a serrated knife, slice diagonally 3/4 in. thick. Place slices, cut side down, on ungreased baking sheets. Bake at 350° for 8-10 minutes or until golden. Turn cookies over; bake 10 minutes longer. Cool on wire racks. Store in an airtight container. Yield: about 2-1/2 dozen.