First of all, I need to apologize for being M.I.A. for the last few days – my ISP server went down, and then my wireless router decided to do a nice internal mess-up that kept me offline as well. Alas, all has been fixed and hopefully that will be the end of the Internet Gremlins!! I love technology – but, sometimes, I just want to use it for target practice as well….
So, while I’ve been offline, I’ve been working on blocks for Camp Sloanie (click on the button on the lower right side of this page for more info). I’ve gotten 36 of them done – but it’s a 2 part block that will turn those 36 blocks into 72 blocks once they are completed. Which means that I will hold off on showing them to you until part 2 of the block is done tomorrow (I hope). That way you can see the finished block/product and be able to get a better idea of what the layout will be. I love online quilt camps/retreats!!! Especially since I can’t get away much – this is perfect! 😉
Most of the snow here has finally melted, however, they say more is on the way…..yuk! Although the one good thing about snow days is that you get to stay in and bake up some warm, yummy goodness! So, with that in mind, here is a recipe to warm your cockles and complement your cocoa:
Chocolate Almond Biscotti
3 cups flour
1/2 cup unsweetened cocoa powder
2 tsp baking powder
1/2 tsp salt
1 cup sugar
2/3 cup softened margarine
3/4 cup EGG-BEATERS (or you can substitute 3 eggs for EGG-BEATERS)
1 tsp almond extract
1/2 cup whole, blanched almonds – toasted and lightly chopped
350 degree oven – preheated
In med. bowl, combine flour, cocoa, baking powder and salt – set aside.
In large mixing bowl, with electric mixer set at Medium speed, beat sugar and margarine for 2 minutes – or until creamy. Add EGG-Beaters and almond extract; beat well. Turn electric mixer down to Low speed and gradually add the flour mixture, beating just until blended. Stir in the almonds.
On a lightly greased/sprayed baking sheet, form dough into 2 – 12 x 2 1/2 inch logs. Bake at 350 degrees for 25 to 30 minutes, or until toothpick inserted into center of logs comes out clean. Remove logs from baking sheet and cool on wire racks for a minimum of 15 minutes.
Using a serrated knife, slice each log diagonally into 12 (1 inch thick) slices; place – cut sides up – back onto same baking sheet previously used, and bake again at 350 degrees for another 15 minutes, turn biscotti over and continue baking for another 12 to 15 minutes until they are crisp and the edges are browned. Remove from oven, and baking sheet, and place biscotti onto wire rack to cool completely.
Drizzle with a mixture of:
1 cup powdered sugar
5 to 6 tsp. water
Mix until smooth, drizzle over biscotti.
Recipe makes approximately 2 dozen cookies.