The Ninth Day of Christmas: Mincemeat Cranberry Biscotti

Mincemeat Cranberry Biscotti

The term 'biscotti' in Italian is understood to be a twice baked cookie that rises in its first baking and is then sliced and toasted briefly in the second baking. It's classic seasoning is almond and anise, but now the biscotti can be savoury as well as sweet. This particular biscotti celebrates the season with mincemeat that I've made in late fall as well as my sourcing local dried cranberries. Add parmesan and pepper and it becomes a perfect accompaniment to any cream soup. A half dipping in chocolate creates a formal tuxedo finish on this classic.

3 eggs

1/4 cup butter

1/4 cup milk

1 cup fruit sugar

1 tsp baking powder

2 tsp anise seed

21/2 cups flour

1/4 tsp salt

1/2 cup dried cranberries

1/2 cup mincemeat

Place parchment paper on a cookie sheet. Pre-heat the oven to 350 degrees. Melt butter in the oven in a large metal bowl. Let cool and add eggs, milk and fruit sugar. In a separate medium bowl combine baking powder, anise seed, flour and salt. Slowly add dry ingredients to wet while stirring to blend. Finally add mincemeat and almonds. Once the mixture is well blended, roll out on a floured surface and knead for 2 minutes and form into a long cigar shape onto the cookie sheet. Place in the oven for 30-40 minutes until middle begins to crack. Remove from oven and baking sheet. While warm, cut 3/4 inch slices at a diagonal and return slices to baking sheet positioned up and parallel. Let them bake once more for 10 minutes or until they are dry and crispy. Remove from the cookie sheet, cool and dip into chocolate as an option.