Pomegranate seeds are the sprinkles of the fruit world and I enjoy bedazzling my food – especially around the holidays. Want to liven up that fruit tart? Is your pork loin looking a bit drab? Give all of your dishes a festive pop of pomegranate. In this traditional biscotti recipe, I substitute the typical anise and almonds for toasted hazelnuts, lemon zest and, of course, pomegranate seeds. Not only does the pomegranate provide a pleasing tartness, but it gives the cookie an instant holiday look. <br /> <br />Advice to avoid pink fingers and countertops - Cut the pomegranate in half and scoop out its seeds while it is submerged under water. Not only will this be much neater, but the seeds sink to the bottom of the water, while all of the bitter pulp and debris floats to the top to be easily removed. <br />

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