Here are recipes for Jan MacLeod's version of biscotti, which hails from Wales, as well as several other recipes from the Italian tradition.

Komish Toast

6 eggs

1-1/2 cups oil

1-1/2 cups sugar

4-1/2 cups flour

1 cup slivered or sliced almonds

2 teaspoons salt

2 teaspoons almond extract

Mix all ingredients well. Dough will be gooey. Using a spatula, shape dough into two loaves, lengthwise, onto a lightly greased jelly-roll-type pan. Sprinkle with cinnamon-sugar mixture between the two loaves as well as generously over the loaves.

Bake 30 minutes at 350 degrees. Cut each loaf into narrow or thick slices; lay each slice on its side in a second pan. Sprinkle again with cinnamon-sugar mix. Bake for 10 minutes. Turn all pieces again and sprinkle again. (Rotate pans.) Bake for 10 minutes.

-Jan MacLeod

Cranberry Swirl Biscotti

2/3 cup dried cranberries

1/2 cup cherry preserves

1/2 teaspoon ground cinnamon

1/2 cup butter, softened

2/3 cup sugar

2 eggs

1 teaspoon vanilla extract

2-1/4 cups all-purpose flour

3/4 teaspoon baking powder

1/4 teaspoon salt

Glaze

3/4 cup confectioners' sugar

1 tablespoon milk

2 teaspoons butter, melted

1 teaspoon almond extract

1. In a food processor, combine the cranberries, preserves and cinnamon. Cover and process until smooth: set aside.

2. In a large mixing bowl, cream butter and sugar. Beat in eggs and vanilla. Combine the flour, baking powder and salt: gradually add to creamed mixture and mix well.

3. Divide dough in half. On a lightly floured surface, roll each half into a 12-inch by 8-inch rectangle. Spread each with berry filling: roll up jellyroll style, starting with a short side. Place seam side down four inches apart on a lightly greased baking sheet. Bake at 325 degrees for 25-30 minutes or until lightly browned.

4. Using two large metal spatulas, carefully transfer logs to a cutting board; cool for 5 minutes. With a serrated knife, cut into 1/2-inch slices. Place 2 inches apart on lightly greased baking sheets. Bake 15 minutes longer or until centers are firm and dry. Remove to wire racks.

5. In a small bowl, combine glaze ingredients; drizzle over warm biscotti. Cool completely. Store in an airtight container. Yield: about 2-1/2 dozen

-Lisa Kilcup, Country Woman Christmas 2007

Parmesan Pretzel Rods

1 cup grated Parmesan cheese

1 teaspoon garlic powder

1 teaspoon dried oregano

1/2 teaspoon cayenne pepper

6 tablespoons butter

1/4 cup olive oil

1 package (10 ounces) pretzel rods

1. In a small bowl, combine the Parmesan cheese, garlic powder, oregano and cayenne; set aside. In a small saucepan, heat butter an oil until butter is melted. Coat two-thirds of each pretzel rod with butter mixture, then roll in cheese mixture. Reheat butter mixture if needed.

2. Place in an ungreased 15-by-10-by-1 baking pan. Bake at 275 degrees for 20 to 25 minutes or until golden brown, turning once. Cool. Store in an airtight container. Yield: about 2-1/2 dozen.

-Cindy Winter-Hartley, Country Woman Christmas 2007