Hey everyone! Well, my back is feeling better. I want to thank everyone for the well wishes! I'm still exhausted and behind on everything, but isn't that always true?
Just as promised, I have two recipes to share this week. One is a new one for me, and one is a long-time favorite.
The new recipe is Cranberry Almond Biscotti. This is only the second time I've ever made biscotti, and the first time I've made it from scratch. After reading the recipe, I thought to myself "I can mix this by hand; no need to get out the mixer!" Well...yes and no. It came together, although for a minute I thought it wasn't going to. But next time, I'll just use the mixer. The recipe came from an old Taste of Home book.
I've read, though I honestly can't remember where and can't attest to either my memory or the accuracy of the following statement, that traditional biscotti is made with no fat other than eggs, and that biscotti without butter keeps longer. Take it for what it's worth. :) I'm a biscotti fan, and these were good. I enjoyed one (or two) the next morning with my coffee. And I may have nibbled away on a couple while they were still cooling...
Cranberry Almond Biscotti
2 1/4 cups all purpose flour
1 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground nutmeg
2 large eggs
2 egg whites
1 Tbsp almond or vanilla extract (I used vanilla)
6 oz sweetened dried cranberries
3/4 cup sliced almonds
Preheat oven to 325'F. Line a baking sheet with parchment paper.
Turn batter out onto a floured surface (batter will be thick and sticky). Divide dough in half and, with lightly floured hands, pat each half into a log approximately 14 x 1-1/2 inches. Place on baking sheet and bake for 30 minutes. Remove from oven and reduce heat to 300'F. Cut biscotti into 1/2 inch slices and stand upright on the baking sheet. Return to oven and bake for an additional 20 minutes.
Yield: 2-1/2 dozen.
The next recipe I'm sharing is one that I received several years ago from a friend. A group of us exchanged recipes around the holidays, so I've always associated this recipe with Christmas. I've included it in gift tins several times and it always goes over well.
It was a big hit this time around too. Here's the funny thing: even the Munchkin liked them this time! Usually, he won't try them. But they were sitting out cooling, and he says "can I have a cookie?" "Sure!" I respond. I figure he's going to take one bite, give me "the look" and say he doesn't like them. Nope. Ate the whole thing, and told me they were the best cookies I make. Who is this child? Oh well, my picky eater returned the next day when I tried to get him to eat a dreaded vegetable.
I did not try to freeze any of this dough. I made the whole batch and sent most of them to my person for Operation Baking Gals.
Toffee Chocolate Almond Crunchies
1 cup butter, softened
3/4 cup packed brown sugar
1/2 cup granulated sugar
1 large egg
2 tsp vanilla
2 cups all purpose flour
1 cup old fashioned oats
1 tsp baking soda
1/4 tsp salt
1 pkg (225 g) toffee bits
1 cup semi-sweet chocolate chips
3/4 cup slivered almonds
Preheat oven to 375'F. Line baking sheets with parchment paper.
In mixing bowl, cream together butter, brown sugar, granulated sugar, egg and vanilla.
In a separate bowl, stir together flour, oats, baking soda and salt. Add to butter mixture, beating until blended. Stir in toffee bits, chocolate chips and almonds. Drop by tablespoonfuls onto prepared baking sheets. (I use a #40 disher.)
Bake in the center of the oven for 8-12 minutes (mine were done at about 10 minutes; don't over bake) or until lightly golden. Cool for 5 minutes on baking sheet, then transfer to a wire rack to cool completely.
Makes 4-1/2 dozen
Enjoy! :)
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Comments
I'm glad your back is better and do we ever really get caught up?
I say, as long as they taste good who cares? :)
And the cookies look de-lish! Toffee is da-bomb!