Almond, Cranberry, and Raisin Biscotti

These delicious Biscotti (Italian cookie) are perfect for dipping in coffee or having with a cup of tea.BiscuttiIngredients:

2 cups All-Purpose Flour

½ cup Sugar

½ teaspoon Baking Powder

¼ teaspoon Salt

2 large Eggs + warter =4 oz

3 tablespoon Olive Oil

½ teaspoon Vanilla Extract

1 cup Almonds

¼ cup Dry Cranberries

¼ cup Raisins



Toast whole almonds and cut them in halves.

biscutti02Line a cookie sheet with parchment paper. Preheat oven to 350F

In a large bowl, combine dry ingredients (flour, sugar, salt, and baking powder) and mix well with a spoon.

In a small bowl, combine and beat eggs, olive oil, and vanilla extract.

biscutti03Add egg mixture to the dry ingredients and mix well.

Add almonds, dry cranberries, and raisins to dough and mix well.

biscutti04Sprinkle a little bit flour on a piece of plastic wrap.  Dump ½ dough onto the plastic wrap. Form the dough into a rectangle shape (1 inch thick, 2 inches wide).


Place them on the cookie sheet with parchment paper.  Bake for 30 minutes.

biscutti06Remove from oven to a cutting board and slice on the bias while they are still warm.

biscutti07Reduce oven temperature to 320F. Place cut sides down and bake an additional 20 minutes.

Let cool completely on wire rack.




Cats in the Pink Rose Garden & Bundt Cake

Here is an another cat pattern doily.

I also like baking and cooking.   This morning I baked a choco marble bundt cake w/ rum syrup for today’s tea time.  Now my kitchen is filled with sweet smells.