Scald your cup of milk on the stove. You want to get the milk to froth, but not boil. Once the milk is frothy, take it off the heat and let it cool a bit.
Dissolve yeast in lukewarm water. Once the milk has cooled, add the yeast mixture to the scalded milk.
Cream butter, sugar, and salt in a small bowl.
Add 1 1/2 cups flour to the yeast / milk mixture. Mix well.
Add the sugar and butter mixture, plus one egg, to the flour and yeast mixture. Beat well. Gradually add the remaining flour until the dough becomes smooth enough to handle.
Knead your dough until it is smooth and elastic. Place it in a greased bowl, covered, in a warm place. Let it rise until doubled.
Place the dough on a warm floured board and cut into 2 1/2 inch squares, 1/4 inch thick. Put a spoonful of filling in the center of each.
Place your kolachkies 2 inches apart on a cookie sheet. Let them rise until doubled (about 45 minutes).
Bake at 375 degrees Fahrenheit for 25 minutes.
Sprinkle with powdered sugar when cool.
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Biscottis are just the cookie for the holidays. They are hard, but soften when dipped into coffee. Mmm. . .breakfast. . .
This recipe can be adapted to any flavor combination you like. Pure Almond, Chocolate, Chocolate Chip, Cranberry, Cherry. . . you name it. The result is a substantial cookie.
If you buy biscottis at the store, you'll notice that they're very light and almost always fall apart when introduced to coffee or hot cocoa. These will not immediately fall apart. They are also not -quite- as hard. Both of these traits are pluses as far as I'm concerned.
Choco-Cranberry Almond Biscottis
Biscottis - a hard cookie perfect with coffee, tea, or hot chocolate.