Canadian Living Cooks Step by Step

Almond Biscotti Biscotti have taken the cookie world by storm. Originally from the small town of Prato in Tuscany, Italy, biscotti (which literally means "twice cooked") have been transformed into large and long cookies of every flavourand we are all the luckier for this transformation. Ideal for dunking into coffee, tea or the more traditional vin santo (sweet wine), these nutty cookies contain little fat and few calories. Standing the cookies upright during their second baking ensures that they dry out evenly, giving them their characteristic crunchiness. INGREDIENTS: 1 3/4 cups (425 mL) all-purpose flour 2 tsp (10 mL) baking powder 3/4 cup (175 mL) whole unblanched almonds 2 eggs 3/4 cup (175 mL) granulated sugar 1/3 cup (75 mL) butter, melted 2 tsp (10 mL) vanilla 1/2 tsp (2 mL) almond extract 1 1/2 tsp (7 mL) grated orange rind 1 egg white, lightly beaten 1. To measure flour accurately, lightly spoon flour into dry measure, without tapping, until cup is heaping; level off with blunt edge of knife. In large bowl, combine flour, baking powder and almonds. 2. In separate bowl, whisk together eggs, sugar, butter, vanilla, almond extract and grated orange rind; stir into flour mixture until soft sticky dough forms. Transfer to lightly floured surface; form into smooth ball. 3. Divide dough in half; roll each into 12-inch (30 cm) long log. Transfer to ungreased baking sheet. 4. Brush tops with egg white; bake in 350 degree F (180 degree C) over for 20 minutes. 5. Remove from oven and let cool on pan on rack for 5 minutes. Transfer each log to cutting board; cut diagonally into 34-inch (2 cm) thick slices. 6. Stand cookies upright on baking sheet; bake for 20 to 25 minutes longer or until golden. Transfer to rack and let cool. (Biscotti can be stored in airtight container for up to 2 weeks.) Makes about 24 cookies Per cookie: about 115 cal, 3 g pro, 5 g total fat (2 g sat. fat), 14 g carb, 1 g fibre, 25 mg chol. % RDI: 2% calcium, 4% iron, 3% vit A, 6% folate. VARIATIONS Chocolate Chip Biscotti: Add 12 cup (125 mL) chocolate chips to flour mixture. Double Chocolate Biscotti: Reduce flour to 1 12 cups (375 mL). Add 12 cup (125 mL) sifted unsweetened cocoa powder to flour. Omit almonds and add 12 cup (125 mL) chocolate chips. Dissolve 1 tbsp (15 mL) instant coffee granules in vanilla. Omit almond extract and orange rind. Hazelnut Biscotti: Substitute 34 cup (175 mL) whole hazelnuts for the almonds. Omit almond extract. TIP To prevent crumbling when slicing the partially cooked log of dough, use a sharp chef's knife and cut with firm, decisive strokes. SUSHI Sushi is one of the most wonderful appetizers because you can get your guests involved in assembling and rolling it, something I've never known anyone to refuse (any guest worth his or her salt, I mean!). This type of sushi is called futomaki, or thick sushi roll. Equip yourself with a few rolling mats (available at Japanese specialty stores) or use a folded tea towel as a substitute. For utmost authenticity, use seasoned rice vinegar (it is sweeter and more traditional) and serve with small mounds of pickled ginger and wasabi (Japanese horseradish) and a little bowl of soy sauce for dipping. INGREDIENTS: 2 1/4 cups (550 mL) water 2 cups (500 mL) Japanese rice, rinsed and drained 1/3 cup (75 mL) rice vinegar 1/4 cup (50 mL) granulated sugar 2 tbsp (25 mL) rice wine (mirin) 2 tsp (10 mL) salt 4 sheets nori (pressed seaweed) Filling: 10 dried shiitake mushrooms 1 tbsp (15 mL) soy sauce 1 tsp (5 mL) granulated sugar 1 tsp (5 mL) wasabi powder 1 pkg (7 oz.200 g) frozen flaked crabmeat, thawed (or 2 oz.60 g smoked salmon, cut in strips) Quarter English cucumber, cut in long 12Daphna Rabinovitch is the author of 'Canadian Living Cooks Step by Step' with ISBN 9780679309246 and ISBN 0679309241.