Questions and Biscotti

October 14, 2007 at 12:38 pm (books, recipes)

I come with a question, why is it that others find taking pride,comfort and joy horrific when they are applied to domestics? What is so wrong with enjoying fixing a healthy and pleasurable meal for ones family? Or wanting a home that is created by your own hands? If you wish to leave you insight on these, please feel free. If you wish to read a book on this topic, Yarnstorms creator has written a lovely book that is taking much heat in the general press just for this issue.

As for today I too have found Apples for Jam cookbook. It is my new love. All color code, and artist dream. I have yet to fix anything from here, but it kept me wonderful company while I waited for the mechanics to finish working on the car. This is a Must!! Check it out.

I’ll leave you today with Pumpkin Biscotti on this fall day

pumpkin biscotti

Pumpkin Biscotti : Makes approximately 15 cookies.

2 1/2 cups of flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract
1. Preheat oven to 350°F. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.

2. In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.

3. Flour your hands and a clean kitchen surface and lightly knead the dough. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)

4. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces. Turn the oven to 300 F and bake for an additional 15-20 minutes. Cool completely.

Biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space. Serve and enjoy.


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