Almond Biscotti

When I saw the Dispensing Happiness post last week for 12 weeks of Christmas Cookies I couldn't believe how close to Christmas it is already! But I did go ahead and count weeks and they are right - we're T minus 12... So even though I missed the first week, I want to join the cookie challenge. I may not make "Christmas" cookies each week, but baking is stepping out of my comfort zone so it will be fun to look for various cookies to make each week for the next few months.

I started with a simple Almond Biscotti that I found in the Holiday Cookies: And Other Festive Treats cookbook. I went with this one because a) I love biscotti; and b) I don't know how to use a rolling pin. Why do so many cookies call for the use of a rolling pin? And cookie cutters? What a pain.

These are relatively easy to make. I did have a bit of a challenge with parchment paper because I never used it before and it kept rolling up, but it ended up being functional (meaning I got the dough on it and it didn't stick to anything) so that's all that matters.

I showed this recipe to a buddy of mine before I made it and he mentioned that he doesn't like cranberries, so I substituted for dried cherries that I chopped up. All I can say is - yum! And these go great with tea or coffee.


See more cookies at the roundup of 12 Weeks of Christmas Cookies - Week 2 hosted by Abby Sweets.

Almond Biscotti Makes 24 1 stick unsalted butter, at room temperature 2/3 cup sugar 1 teaspoon pure vanilla extract 2 extra-large eggs, at room temperature, beaten 2 cups all-purpose flour a good pinch of salt 1/2 teaspoon baking powder 1 cup sweetened dried cranberries 1 cup blanched almonds, roughly chopped 2 baking sheets, lined with baking parchment

Preheat the oven to 350°F.

Beat together the butter, sugar, and vanilla extract with an electric mixer or wooden spoon, until light and fluffy. Gradually beat in the eggs.

Stir the flour, slat, and baking powder into the bowl and work in with a wooden spoon. When almost combined, add the cranberries and almonds and mix thoroughly to make a soft dough.

Turn out the dough onto a floured work surface and divide into 2 equal portions. Using well floured hands, lift a portion of dough onto each prepared baking sheet and shape into a brick 10 x 3½ inches. Bake in the preheated oven for about 25 minutes. Using a serrated bread knife, slice the logs (still on the sheets) on the diagonal about 1/3 inch thick. Put, cut-side down, on the sheets and return to the oven. Bake for 10 minutes until starting to color.

Remover the baking sheets from the oven, put on a wire rack, and let cool completely. Store in an airtight container and eat within 3 weeks.

Pineapple Muffins with Coconut Crumble

In honor of LiveSTRONG Day I wanted make something to participate in the Taste of Yellow event hosted by Winosandfoodies.com. The rules are to make some kind of yellow food and include a heart in the picture of the item. While I was thinking over what I could make, I found a heart shaped muffin tin that I had bought years ago, unused and in its original packaging. So I decided to make some type of yellow cupcakes or muffins. I'm not a big cupcake fan so I went with muffins. I turned to my trusty Cupcakes from the Cake Doctor cookbook and narrowed it down to either lemon or pineapple... pineapple won.

I have loved every recipe that I have ever made from Cupcakes from the Cake Doctor so I had high expectations. This recipe didn't let me down. It's really easy to whip up a batch of these and the coconut crumble which you top the muffins with really makes these special. And the smell of toasting coconut while the muffins bake makes the whole house smell great too.

Pineapple Muffins with Coconut Crumble Makes 12 muffins Vegetable oil spray for misting the pan Coconut Crumble ½ cup packed light brown sugar 2 tablespoons self-rising flour 1 tablespoon butter, at room temperature ½ sweetened flaked coconut Muffins 6 tablespoons unsalted butter, at room temperature ½ cup granulated sugar 1 large egg 1 can (8 ounces) crushed pineapple, undrained ½ cup milk ½ teaspoon pure vanilla extract 2 cups self-rising flour

Place the rack in the center of the oven and preheat the oven to 400°F. Mist the bottom of 12 muffin cups with the vegetable oil spray. Set the pan aside.

Prepare the crumble: Place the sugar, flour, and butter in a small bowl. Work the butter into the mixture using a fork. Stir in the coconut and set the crumble aside.

Prepare the muffin batter: Place the butter and sugar in a large mixing bowl. Blend with an electric mixer on medium-high speed until the mixture is creamy, 30 seconds. Add the egg, pineapple and juice, milk, and vanilla and blend on low speed until just combined, 30 seconds. Stop the machine and scrape down the sides of the bowl with a rubber spatula. Fold in the flour with a wooden spoon or the rubber spatula, 25 strokes. The batter will still be a little lumpy. Spoon or scoop 1/4 cup batter into each prepared muffin cup, filling it two thirds of the way full. Sprinkle a heaping teaspoon of crumble topping on each muffin and gently press the topping into the batter. Place the pan in the oven.

Bake the muffins until they are lightly golden and just spring back when lightly pressed with your finger, 18 to 20 minutes. Remove the pan from the oven and place it on a wire rack to cool for 5 minutes. Run a dinner knife around the edges of the muffins, lift them up from the bottoms of the cuts using the end of the knife, and pick them out of the cups carefully with your fingertips. Place them on a wire rack to cool for 15 minutes. The muffins are ready to serve.