It’s one of the questions I’m asked most frequently these days. I don’t want to jinx anything by being over confident, but so far? I think we’re nailing it.
Sure, there are plenty of frustrating moments. And moments I wish the kids were both in school and I could go to the bathroom without anyone calling for me. But there are so many moments I love and I’m so grateful to be experiencing.
Disclosure: I received complimentary products to use in this post. All opinions are my own.
Today’s cookie recipe is my unexpected favorite of the week – and features #ChristmasCookies week sponsor Nielsen-Massey Fine Vanillas and Flavors. This biscotti is amazing – even if you’re not a biscotti fan, you need to try this! There is such an awesome flavor here – thanks, in large part, to the Nielsen-Massey products – and they pair just delightfully with coffee, tea, and hot chocolate. A small bag of these paired up with some K-Cups would be an amazing teacher or neighbor gift this season!
Nielsen-Massey Vanillas has been crafting the world’s finest vanillas and flavors since 1907. Each of Nielsen-Massey’s all-nature pure flavors are crafted with premium ingredients, sourced from around the world and chosen to meet the utmost quality standards. From lemon to peppermint to coffee or chocolate, Nielsen-Massey’s pure flavors offer convenience, quality and consistency to ensure your favorite recipes taste delicious every single time. All products are gluten-free, allergen-free, GMO-free, all-natural and Kosher.
Nielsen-Massey Fine Vanillas & Flavors is giving one winner a set of their pure flavors: 2-oz each of Orange, Lemon, Peppermint, Almond, Chocolate, Coffee, Rose Water, and Orange Blossom Water. Enter below!
2 Tbsp. softened butter
3/4 cup sugar
1 tsp. Nielsen-Massey Pure Vanilla Extract
1/2 tsp. Nielsen-Massey Pure Almond Extract
2 cups flour
2 tsp. baking powder
Pinch of salt
1 cup sliced almonds
1/2 cup chopped dark chocolate
Dark chocolate candy melts
Preheat the oven to 325 degrees.
Whisk together the flour, slat, and baking powder until well combined.
In another both, whisk the butter, sugar, eggs, vanilla, and almond extract together until completely combined.
Add the dry ingredients to the wet and stir until the dough comes together. Fold in the sliced almonds and chocolate.
Knead the dough for a minute or two, until it comes together well. If too sticky, add another Tbsp. of flour.
For them dough into a log approximately 4″ wide and 1 1/2″ high.
Bake for 35 minutes, than remove to cool and reduce oven to 300 degrees.
When it has cooled for about 15-20 minutes, use a serrated knife to slice the log into 1/2″ slices and place, cut side down, on a parchment-lined baking sheet. Cook for an additional 15 minutes, flipping halfway.
Remove and cool completely.
Melt candy melts according to package directions. Drizzle over biscotti and cool completely.
Can’t get enough cookies? For #ChristmasCookies Week, I’m linking up with lots of other bloggers sharing awesome recipes. You can find today’s batch of goodies below!
This month’s What’s Baking challenge was to make biscotti. I wasn’t sure how this would go because I’ve never made it before – and the only biscotti I’ve ever eaten were really dry and unappealing so I didn’t think I liked it.
This changed my mind.
This biscotti is super simple, with just enough sweetness to make them the perfect holiday accompaniment to coffee or tea. Now that I have these under my belt, I’m sure I’ll be trying different varieties next year!
To see the biscotti other bloggers made for the challenge, check out Coleen’s roundup at The Redhead Baker tomorrow!
Whole Wheat Biscotti
Makes about 2 dozen
2 cups whole wheat flour
1 tsp. baking soda
1/2 tsp. salt
3/4 cup sugar
1 tsp. vanilla extract
1/4 tsp. almond extract
Preheat the oven to 350F degrees.
In a large bowl, whisk together the flour, baking soda, salt and sugar. Add in the eggs, vanilla and almond extract and stir until well-combined and dough-like. Divide dough in half anf form into 2 logs about 2″x13″.
Bake for 25 minutes, then cool on a rack for 10 minutes.
Using a bread knife, cut into 1/2″ slices and bake for 10 more minutes, turning halfway through.
Cool completely and store in an airtight container.