
CENTRAL NASSAU OPTICAL · 516-731-5050 CENTRAL NASSAU OPTICAL · 516-731-5050
1/2 OFF $20.00
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PRESCRIPTION
EYEGLASSES
With this coupon.
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Coupon must be presented at time of order. Expires 3/15/25.
EYE EXAM CONTACT
LENS EXAM
$79
With this coupon.
Not to be combined with any other offer, insurance or union plan.
Coupon must be presented at time of order. Expires 3/15/25.
EyeMed®, VSP, GVS & Davis, Provider
2943 Hempstead Tpke. • Levittown • 516.731.5050
(located in Staples Center)
CentralNassauOptical.com
10007436
BISCOTTI ARE A
DUNKABLE DELICACY
Cookies are a treat any time of the day, and many fi nd
biscotti particularly appealing. Th ese crunchy cookies
are equally at home with a morning cup of coff ee
as they are with an evening mug of hot cocoa.
Biscotti are hard, crunchy, Italian cookies that are baked
twice. In fact, their name comes from the Latin “bis,” meaning
“twice,” and “coctus,” meaning “cooked.” Although they
can be enjoyed on their own, their dry, crunchy nature
makes them hold up well when dunked into a beverage.
Biscotti were even once commonly dipped into red wine.
Th ough 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.
Semolina and Almond Biscotti
Yields 12 to 16 cookies
1 cup sugar
1/2 cup melted butter
3 eggs
1 teaspoon vanilla extract
1 pinch salt
2 3/4 cups all-purpose fl our
1 cup sliced almonds
1/2 cup semolina fl our
1 teaspoon baking powder
Optional: 10 ounces dark chocolate to melt for
dipping
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, about 2 to 3 minutes.
Add the vanilla and salt. Mix to incorporate.
Add the all-purpose fl our, almonds, semolina fl our, 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, fl ipping
the cookies midway through.
Cool completely to achieve that signature crunch. Th e centers will
be a bit soft if eaten warm. Th ese are perfect for dunking in coff ee,
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.
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