Biscotti

3 eggs
¾ c canola oil
½ c sugar
¼ t salt
¼ t anise extract
2 t anise seeds
3 c flour
½ c chopped walnuts, if desired
(I used ¼ c )

Preheat oven to 350 degrees.

In large mixing bowl, blend eggs and oil together. Stir in sugar, salt, extract and seeds.

Add flour and nuts, stirring just until combined.

On cookie sheet, form dough into "planks" about 2-3" wide and 1" tall. Bake for 25 minutes. Remove from oven and cut "planks" into biscotti on the diagonal, about ½" wide. Lay biscotti on their sides on cookie sheet and return to oven. Toast about 5-7 minutes, then turn each cookie over and toast some more until golden, about 6-8 minutes longer.

Remove onto wire racks to cool.

Ribollita (Tuscan Bread Soup)

1/2 lb. dried white beans (Great Northern or Cannellini)
¼ c extra virgin olive oil
¼ pancetta or smoked bacon, diced
2 c chopped yellow onion (2 onions)
1 c chopped carrots (3 carrots)
1 c chopped celery (3 stalks)
3 T minced garlic (6 cloves)
1 t pepper
¼ t crushed red pepper flakes
1 28oz. can Italian plum tomatoes in puree, chopped
4 c chopped Savoy cabbage
4 c chopped kale (I used frozen, ½ box)
½ c chopped fresh basil (I did not use)
6 c chicken stock
4 c bread cubes, crusts removed

In large bowl, cover beans with water by 1”. Cover and soak overnight. Drain beans and place in large pot with 8 c water. Bring to boiling, then turn back heat and simmer 1 hour. Add 1 t salt, and simmer 20 minutes longer or until beans are tender. Remove from heat and let beans cool in liquid.

In soup pot, heat olive oil. Add bacon and onions, cook over medium-low heat 7 – 10 minutes until onions are translucent. Add carrots, celery, garlic, 2 t salt and red pepper flakes. Cook 7 – 10 minutes longer, until tender. Add tomatoes with puree, cabbage, kale and basil, if using. Cook another 7 – 10 minutes.

Drain cooled beans, reserving liquid. Add beans to soup pot. Measure bean liquid and add enough chicken stock to make 8 cups. Add to soup pot along with bread cubes and bring to a boil. Simmer over low heat for at least 30 minutes. This soup can simmer over low heat for several hours until the bread cubes have fallen apart and soup is thickened.

Traditionally served with olive oil to drizzle over the top and sprinkled with fresh grated Parmesan cheese.

Savory Cheddar Cheese Wafers

1/3 c wheat germ
½ c butter,at room temperature
1 c grated cheddar (I used half cheddar and half Colby)
½ t dry mustard
½ t salt
1/8 t cayenne pepper (I used red pepper flakes)
1 c flour
¼ c chopped pecans (I did not use)

Toast wheat germ on a cookie sheet in a 350 oven until just starts to brown.

Beat butter until fluffy. Stir in cheese and seasonings. Stir in flour, wheat germ and pecans. Turn dough out onto lightly floured board. Knead until smooth. Roll into log 16” long and 1” in diameter. Wrap in waxed paper or plastic wrap. Refrigerate at least 1 hour.

Cut dough into ½” slices. Place on greased cookie sheet. Bake 8-10 minutes at 400 or until golden. Remove from oven and let stand 2-3 minutes before transferring to wire racks to cool.

Makes 4 1/2-5 dozen