Come for coffee..

One of my favourite things is to have our friends over for

coffee, tea and cake, or in this case

biscotti.

I never want to pass up a good photo styling opportunity,

so I have lots of fun with whatever props I have at hand.

I hope you have a wonderful Friday!

 

Dagmar

Pumpkin Spice Biscotti

I thought I would share how I made these pumpkin spice biscotti.

I looked for a Bisquick reciepe and found one that I changed

up to make my own.

Pumpkin Spice Biscotti

(Oven) 350 bake 20 then 5/10 again.

2 eggs

6 tbsp butter

Some orange rind

1pkg ( 2 cups) of Krusteaz pumpkin spice mix (Costco)

1 cup regular Bisquick

1/2 cup Raisins or dried cranberries

Some slivered almonds

Cream first 3 ingredients together, add pumpkin spice mix and Bisquick.

Before it forms a ball, add raisins and slivered almonds.

I used my hands to form the ball, divide in half, form into two logs,

Flattening the tops, place on cookie sheet lined with parchment,

bake for20 minutes, turning the sheet once.

Take out of oven, cool for a few minutes, cut biscotti and then return the cut pieces to oven.

I like mine fairly soft, so I only returned them to to oven to bake for 5 minutes.

I made two batches, one with just Bisquick and I baked them a bit too long thinking they were not done.

20 minutes is long enough.

I added dried cranberries to those and iced them with a bit of cream cheese icing.

Both batches disappeared very quickly.

Posted with Blogsy

Cookies to share...

Ingredients 2 3/4 cups all-purpose flour

• 1. 1 1/2 teaspoons baking powder

1 teaspoon salt

• 1 1/2 cups sugar
• 2 eggs
• 2 egg yolks
• 6 tablespoons butter, melted
• 1 1/2 teaspoons finely shredded orange or lemon peel (optional)
• 1 cup coarsely chopped almonds

Directions

1. Preheat oven to 325 degrees F. Lightly grease two cookie sheets; set aside. In a large bowl combine flour, baking powder, salt, and sugar. Make a well in the center of the flour mixture. Place eggs and egg yolks in the well and stir into the flour mixture. Add butter and, if desired, orange peel; stir until dough starts to form a ball. Stir in almonds.

2. Turn the dough out onto a lightly floured surface; divide into three equal portions. Shape each portion into a 14-inch-long log. Place logs about 3 inches apart on prepared cookie sheets; flatten logs slightly until about 1-1/2 inches wide. Bake 25 to 30 minutes or until firm and light brown. Remove from oven and place cookie sheets on wire racks; cool 15 minutes.

3. Transfer logs to cutting board. Use a serrated knife to cut each roll diagonally into 1/2-inch slices. Place slices, cut sides down, on cookie sheets. Bake for 10 minutes. Turn cookies over; bake 10 to 15 minutes more or until crisp and golden brown. Transfer to a wire racks and let cool.

4. Makes about 84 cookies.

recipe from bhg.com