SPUMONI BISCOTTI

Spumoni biscotti are definitely an Italian-American invention. I made them the old-school way using maraschino cherries, but you can use either dried cherries, dried cranberries, or fresh cranberries. They will last for several weeks, stored in an airtight container. They aren't too sweet and are perfect for dipping into coffee. 

3 large eggs

1 cup granulated sugar

1 t almond extract

2 ½ cups all-purpose flour

1 t baking powder

½ t baking soda

¼ t salt

1 cup shelled, unsalted pistachios, coarsely chopped

1 cup drained maraschino cherries, patted dry with paper towels & cut in half

Preheat oven to 350 degrees F.

In a mixer fitted with a paddle, beat the eggs, sugar, and almond extract until light and fluffy. 

In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.

Slowly add the dry ingredients to the mixer, while it is running.

With a wooden spoon, gently stir in the pistachios and cherries.

Shape dough with lightly floured hands into 2 logs of 8 by 3 inches. 

Place on a lightly oiled baking sheet and bake for 30 minutes.

Remove from oven and let cool for 20 minutes. 

Slice into ½ inch slices and lay on sides. 

Reduce oven to 300 degrees F and bake for 12 minutes. 

Carefully flip them over and bake another 12 minutes.

Cool completely before serving or storing in an airtight container.

CAST IRON SKILLET FACACCIA

You don't need fancy equipment to make a focaccia for 2. . .just a bowl and an 8-inch cast iron skillet.

Ready in 45 minutes.

½ cup warm water (105 to 110 degrees F)

1 t instant dry yeast

1 T extra-virgin olive oil

1 ¼ cups all-purpose flour

1 t sea salt 

½ T extra-virgin olive oil

1 clove garlic, minced, pressed, or thinly sliced

Cherry tomatoes, cut in half

Rosemary

1 T extra-virgin olive oil

Flaky salt or sea salt

In a medium size bowl, add the warm water and whisk in the yeast.

Set aside for 5 minutes for yeast mixture to get foamy.

Add olive oil, flour, and sea salt.

With a wet hand, fold dough several times in bowl, about 2 minutes.

Add ½ tablespoon olive oil to an 8-inch cast iron skillet, spreading it around with your hands on the entire skillet.

Pick up the dough with your oiled hands and place in the skillet.

Lightly spread with fingers, cover with a pizza pan and let rise in a warm spot for 30 minutes.

While dough is rising, preheat oven to 450 degrees F.

Remove pizza pan and using finger tips, make holes in dough and add garlic, tomatoes, and rosemary.

Drizzle with last tablespoon of olive oil and sprinkle with salt.

Bake for 30 minutes.

Wait a few minutes before cutting into slices.

Serves 2 to 4