When was the last time you dunked a cookie in milk? It was one of my favorite things as a child, but I find, I don’t do it much anymore. Plus, it seems the cookie usually ended up in the milk after that first dunk. That is why I love biscotti. What could be better on a cool fall morning than a hot cup of coffee and a sweet biscotti to dunk into it? Not much if you ask me.

I love these crunchy, nutty biscuits, especially because they are perfect for holding together and letting you enjoy the combination of your drink and your treat. And it doesn’t have to be coffee you’re drinking. Cocoa, tea, even cold milk, it’s so good with this cookie. I love to put lots of dried fruit and nuts in my biscotti, but I also love the flavor of amaretto and a light dip of chocolate too.

There are so many different combinations with just my basic biscotti recipe. That is part of the fun. You can try all kinds of delicious spices, extracts, dried fruits, or nuts. They are easy to put together and are so much better than store bought. So take a break, start dunking, and enjoy being a kid again.

Belle’s Cranberry Almond Biscotti

1/2 cup vegetable oil

1/2 cup white sugar

1/2 cup brown sugar

3 eggs

1/4 cup ameretto or 1 teaspoon almond extract

3 1/4- 3 1/2 cups all-purpose flour

1 tablespoon baking powder

3/4 cup sliced almonds

3/4 cup dried cranberries

1/2 pound Chocolate Almond Bark

Line cookie sheet with parchment or wax paper. In a large mixing bowl (I use my stand mixer), beat the eggs and then add the oil, sugars and whatever extract or spice you are using. In a separate bowl, combine the flour and baking powder. Gradually add the flour mixture to the egg mixture until well combined. Add the almonds and mix well.

Roll the dough into a long log the length of the cookie sheet, and then flatten into an approximately a 1/2-inch thick plank that is about 5 inches by 15 inches. Place this onto the prepared cookie sheet. Bake at 375 for 25 minutes. Remove from the baking sheet to cool on a wire rack. Let it cool just enough to handle. Slice crosswise into 1/2 inch slices. Place the slices cut side up back onto the baking sheet. Bake for an additional 5 minutes on each side. Cool completely.

In a microwave safe shallow dish (I use a pie plate), melt the almond bark by cooking for about a minute and then stirring and cooking again in 30 second intervals until chocolate is melted. Dip the flat side of each cookie and let them all sit until the chocolate hardens. I also drizzle some over each cookie. Store in airtight container.

Here are some other coffee break treats you might like: