Mincemeat Walnut Cantucci
adapted from a recipe of same name in “The Best 50 Biscotti Recipes”
2/3 c crumbled condensed mincemeat
1/4 cup brandy
1/2 cup sugar
1/4 cup butter, softened
2 large eggs
1 1/2 cups coarsely chopped toasted walnuts
3/4 cup whole wheat pastry flour
3/4 cup all-purpose flour
3/4 tsp. baking powder
In a small bowl, combine mincement and brandy; set aside.
In another bowl, cream sugar and butter. Add eggs and mix well. Add mincemeat mixture. Stir in nuts.
In another bowl, combine flours and baking powder, then add to mincemeat mixture. Divide dough in halves or thirds. On a well-floured surface, shape into logs (or, just shape them with wet hands, on the cookie sheet, if you’re using a Silpat).
Transfer logs to a parchment paper-lined or lightly sprayed baking sheet (I use a Silpat/silicone pan liner), and bake in a preheated 350 degree oven for 10-15 minutes or until firm and lightly browned.
Cool on a rack for at least 5 minutes. Cut logs on the diagonal into 3/4-inch slices. Return slices to sheet, one side down, leaving space around each slice. Continue baking for 10-15 minutes or until desired crispness. Cool completely on rack.
Then, eat! With coffee!