I've had some rough days this week at work. So what do I do on my day off? Go Christmas shopping. Just trying to check a few things off my to-do list. Tomorrow is baking day. I'm starting off with the recipe from last week, White Chocolate Cherry Shortbread. I stopped on my way home and bought 2 jars of cherries. The cookies will be done tomorrow, but since I have other things that need to be dipped in chocolate, I usually save that part for later.
On Sunday mornings, I usually meet several friends at a local coffee shop to chat. We've been doing this for quite a few years now. We all are involved in Stampin' Up so we exchange handmade cards and little gifts. I usually made a biscotti to enjoy with our coffee. I've made this several years and everyone seems to like it. Coffee and Biscotti. What's not to like?
I've made other biscottis before. People are surprised that I make them. In reality, they aren't hard to make at all. Bake. Slice. Bake again. Not so hard. They are actually easier than cookies.
6 Tablespoon Butter
3/4 Cup Sugar
1 teaspoon Vanilla
2 cup Flour
1 teaspoon Baking Powder
1 teaspoon Cinnamon
1/2 Cup White Chocolate Chips
1/2 Cup Pecans
Cream the butter and sugar together. Add the eggs and vanilla. Mix together. Add the flower, baking powder and cinnamon until mixed well. Gently mix in the pecans and white chocolate chips. Divide the dough in half and form into 2 logs. Bake at 350 for 30 minutes. Let them cool for 15 minutes. Slice diagonally. Lay the pieces flat and bake for another 20 minutes.
Now, I typically don't like the biscotti super crunchy. I will bake and slice like the recipe calls for. But, on the second bake, I usually only bake for another 10 minutes. Now, if you have some leftover white chocolate melted, that would really taste good on these. I figure I have another week before I have to make these.
Until next time...Stmapin' Always
Cheryl, HomeStyle Stamper