Sunday, December 11, 2011

Advent Journal Day 12 - December 12, 2011

The Christmas season wouldn't be complete without baking!  Christmas cookies are as popular as trees and ornaments and come in all flavors.  In our home, Jon and the girls like cookies we hang on our tree.  I like traditional gingerbread cookies with a royal frosting (very traditional) and then I make a few different cookies besides.  Cookies are a quick snack.  They transport well and a few cookies given in a gift bag will bring a smile to a friend's face.
I like to try new recipes this time of year, but no Christmas season would be complete without some biscotti.  Biscotti are the "twice baked" Italian bookies that look like miniature slices of bread.  They are beautiful in their own right, but are tasty, durable and delicious.
In a previous post, I called biscotti a "Warrior's Cookie", but no matter what, I think they are delicious.  Here are some recipes I've posted for various biscotti including tuscan almond, lemon-anise, tollhouse, pumpkin caramel and deep chocolate.
  Day 12 Advent Journal 12.12.11
Today's Prompt: Include a Christmas Cookie Recipe in your journal.
Here is my recipe for Almond Ginger Biscotti
2 cups all-purpose flour
3/4 cup brown sugar
2 teaspoons baking powder
2 tablespoons grated  lemon zest
1/2 teaspoon salt
1 1/2 cups chopped raw almonds
1/4 cup chopped crystallized ginger
3 large eggs
2 teaspoons vanilla extract
2 T sugar for dusting

Preheat oven to 350 degrees. 

In a large mixing bowl, mix together eggs, vanilla and sugar. 
Combine flour, baking powder, zest, and salt. Add to egg mixture. Stir in almonds and ginger.
Transfer dough to a lightly floured work surface; knead until smooth. 
Divide dough in half; shape into two logs skinny logs. Place on a parchment lined baking sheet; sprinkle each log with 2 T sugar.
Bake 30 minutes until the outside is light brown (the tops may crack).
Cool on a wire rack about 1 hour.
Thinly slice the logs crosswise,1/4 inch thick. Place slices on parchment-lined baking sheets. Bake until each slice is crisp and lightly golden, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing.

Serenity you

1 comment:

Natasha said...

Thanks for sharing on Serenity Saturday!
Hope to see you there again tomorrow

Natasha xxx