I used to think biscotti were hard to make. And then I made some and discovered they are actually quite easy to make. And is there something better than having a delicious biscotti to dip in your morning latte? Answer: no.
Every time I make a baked good, I share it with friends. I decided to make almond biscotti because one of my friends’ favorite flavor. And I love almond too!!
Almond Chocolate Biscotti
Adaptation of White Chocolate Coconut Biscotti
- 1 1/2 cups unbleached all purpose flour
- 3/4 tsp baking powder
- 1/4 tsp fine sea salt
- 1/4 tsp baking soda
- 1/4 tsp ground cinnamon
- 3/4 cup golden cane sugar
- 2 eggs
- 1 tsp pure vanilla extract
- 1 tsp pure almond extract
- 1/2 cup shredded almonds
- 3/4 cup chopped milk chocolate
Directions: Preheat oven to 300°F and line a baking sheet with parchment paper. Combine flour, baking soda, salt, baking powder and cinnamon. In a second bowl, beat sugar and eggs with a hand mixer for 2 minutes until thick. Beat in vanilla and almond extracts. Add flour mixture and stir to combine (dough will be very sticky). Stir in shredded almonds and milk chocolate.
Transfer dough to the baking sheet, wet hands and shape into a 12 to 15-inch flat log.
Bake for 40 minutes. Keep oven on. Cool for 5 minutes on cooling rack. Cut roll into 1/2 inch thick slices. Place slices on baking sheet and bake for 10 minutes. Flip the biscotti and bake for an other 10 minutes, Remove from baking sheet and cool on a cooling rack.
Makes approximately 15 biscotti.
These biscotti were delicious. It is perfect with coffee, with the combination of the crunchy almond and the chocolate that melts.
I love making big recipes that last for the whole week. I usually make easy things like chili, stews and soup during the winter. But pasta is a necessity in my life.
The other day, I felt like making something for the week, but I also felt like making pasta! So I went on my Pinterest Italian Entree board and found a penne bake that looked delicious. I decided to add roasted peppers and some spices for more flavor and it turned out delicious! And it was still delicious as leftovers, which was the purpose of the recipe .
Spinach, Tomato & Roasted Pepper Pasta Bake
Adaptation of Penne Bake with Spinach and Tomatoes, Bev Cooks
- 2 bell peppers (I used one orange and one yellow)
- 1 pkg (375 g) whole wheat penne rigate
- 2 tbsp olive oil
- 1 big spanish onion, chopped
- 5 garlic cloves, crushed
- 1 pkg (142 g) spinach
- 1/4 tsp crushed red pepper
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp ground coriander
- 1/4 tsp celery seeds
- 1/4 tsp dried sage
- 1 can (28 oz) diced tomatoes
- 1 dash sriracha sauce
- salt & pepper to taste
- 1 slice of bread (I used sprouted wheat)
- 1 tsp margarine or butter
- 3 cups shredded mozzarella
Directions: Slice the peppers in half, remove the seeds and put under the broiler until blackened. Remove from oven and put them in a plastic bag (ziploc). Let them cool and prepare other ingredients. When the peppers are cooled enough to handle, remove the skin and slice them.
Preheat oven to 400°F and bring a big pot of water to a boil. When the water boils, cook pasta according to package directions.
Meanwhile, heat oil in a large saucepan over medium heat. Add onions and garlic and cook until the onion starts to get translucent. Add spinach and spices and cook until the spinach is wilted. Add diced tomatoes and sriracha and simmer for 5-10 minutes. Add salt and pepper to taste, then toss in cooked penne rigate.
Make breadcrumbs by processing the slice of bread and butter in a food processor.
Pour mixture in a 9×15 inch baking dish. Sprinkle with cheese and breadcrumbs. Bake for 30 minutes and serve.
This pasta is easy to make even though it looks like there is a lot of ingredients and steps. I was happy I added the roasted peppers, they were my favorite part of the dish!