RECIPE OF THE WEEK: Semolina and Almond Biscotti

Cookies are a treat any time of the day, and many find biscotti particularly appealing. These crunchy cookies are equally at home with a morning cup of coffee and an evening mug of hot cocoa.

Biscotti are hard, crunchy Italian cookies that are baked twice. Their name comes from the Latin "bis," meaning "twice," and "coctus," meaning "cooked." Although they can be enjoyed independently, their dry, crunchy nature makes them hold up well when dunking into a beverage. Biscotti were even once commonly dipped into red wine.

Though they might seem complicated, biscotti generally are easy to make. Try this recipe for "Semolina and Almond Biscotti" from "Butter, Flour, Sugar, Joy" (Sourcebooks) by Danielle Kartes. This recipe yields 12 to 16 cookies.

DIRECTIONS:

Preheat oven to 325 F. Line a baking sheet with parchment paper.

In a stand mixer, cream the sugar, butter, and eggs until light and creamy, for about 2 to 3 minutes.

Add the vanilla and salt. Mix to incorporate.

Add the all-purpose flour, almonds, semolina flour, and baking powder. Mix until well combined, but don't overmix.

Turn the dough out onto the prepared baking sheet. Pat gently to form one long loaf of dough roughly 14 to 16 inches long and 5 to 6 inches wide. Bake 30 minutes.

Remove the loaf from the oven and allow to cool 5 to 6 minutes before using a long knife to cut the loaf gently into 12 to 16 cookies.

Lay each cookie on its side and bake another 20 minutes, flipping the cookies midway through.

Cool completely to achieve that signature crunch. The centers will be a bit soft if eaten warm. These are perfect for dunking in coffee, tea, or hot chocolate.

Optional: Melt the chocolate in the microwave in 30-second bursts and gently dip half of each biscotti into it lengthwise. Flip the biscotti chocolate-side-up onto a sheet tray and allow the chocolate to set.