1 stick of butter
1/2 c sugar
1 egg
1 1/2 c flour
pinch of salt
pinch of soda
crushed cereal (about 1/2 c) – I use Rice Krispies
jam or chocolate (kisses work)
egg white (optional)

Preparation:
Preheat oven to 350°. Cream butter & sugar. Beat in egg. Mix in flour, salt, soda. Roll into balls about 1 inch in diameter. Roll each ball in crushed cereal, place on ungreased cookie sheet and press thumb into center for a thumbprint. Fill with jam (or chocolate). If desired, brush jam with a little egg white to keep it from drying out. Bake 12-15 minutes.

Dark Chocolate Almond Biscotti

1 1/3 cup Whole Almonds with skins
1 3/4 cup Unbleached All Purpose Flour
1 cup Granulated Sugar
1/3 cup Unsweetened Cocoa Powder
1 tsp Baking Soda
1/8 tsp Salt
1 – 6 oz. bag Semi-sweet Chocolate Chips
4 Eggs, Large
1 tsp Vanilla Extract
As needed water

Heat oven to 350˚F. Spread almonds on a sheet pan and toast in oven for 15-20 minutes or until dark golden and aromatic, stirring frequently. Let almonds cool.

Line one large or two small baking sheets with parchment paper.

In mixing bowl, combine flour, sugar, baking soda, salt, chocolate chips and cooled almonds. Combine eggs and vanilla and slowly add to flour mixture, mixing at low speed or by hand. Mix well. If dough does not come together add a little water until it does and dough is moist but not sticky.

Spoon dough onto parchment forming 2 long logs or 4 shorter logs depending on baking sheets being used. Use a pastry scraper or the back end of a butter knife to shape logs being careful not to rip the parchment (if this occurs slide another sheet underneath), and smooth dough gently into 1/2 inch thickness. Leave enough room for the logs to spread when baking.

Bake at 350˚F for 30 to 45 minutes, until surface springs back when lightly presssed at center. Rotate pans at 15 – 20 minute intervals for even baking. Remove pans to rack.

When loaves are cool enough to handle but still warm, transfer to a cutting board. With a sharp thin bladed knife or a bread knife cut into 1/2 inch slices. Do a test slice before deciding to proceed with all the loves.
[If loaves are too hot when cut the cookie texture will be compressed. If loaves cool too long it may be hard to cut cleanly. Return to oven for a few minutes to soften slightly.]

Arrange slices on pans (parchment at this point is optional). Reduce oven temperature to 325˚F and return to oven for 15-20 minutes until biscotti are slightly browned and thoroughly dried. Watch carefully to avoid scorching and turn pans as needed. Let cookies cool on racks. Store in air tight containers.

Makes 48 cookies.
(You can cut the cookies thinner if you want more cookies. Remember to adjust baking times.)

Note: Air-Insulated Cookie Sheets work great for these cookies.