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I’ve never considered myself domesticated, but this year I did something that I have never done before: made Christmas goodies for my coworkers, family, and my S.S.’s parents. I know, I’m impressed as well.

In addition to preparing my favorite biscotti (click here for the post and recipe), I also made peppermint bark. Now, I didn’t quite realize what a big deal this stuff is around the holidays, so while it may seem a bit redundant to you, it’s totally new to me.

Crush candy canes in a plastic bag with something hard (I used the back of a spoon, but a hammer or rolling pin will do the trick), and set aside. Melt white chocolate over a double boiler and then spread on a parchment paper-lined sheet pan. Pop in the freezer. While that hardens, melt dark chocolate in the same manner and then layer the white chocolate with the dark stuff.

Before putting it back in the freezer, sprinkle the top with the crushed candy canes, gently patting the bits into the dark chocolate. Freeze until hardened and serve immediately, or keep in the freezer for about two weeks.

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Let’s see. Christmas was nine months ago, which makes right about now the perfect time to return my mom’s Christmas cookie tins. This leaves her three solid months to bake me cookies for this year’s holiday season.

I’ll spare you the “I’m no baker” speech and just get to it already. The biscotti recipe I used can be found here. I swapped the almond extract for vanilla extract, and used one cup of roasted sunflower seeds left whole (buy raw and roast yourself for a better, fresher taste) in place of the cup and a half of chopped almonds.

What will that get you?

Oh yes. There they are. Merry Christmas, Mama. Keep your pants on.