"I awoke this morning with devout thanksgiving for my friends,
the old and new."
~ Ralph Waldo Emerson
It's the day after Thanksgiving and all is well. I have been reflecting back on this past year and thinking how thankful I am. Thankful...what exactly does that mean? Being thankful doesn't have to be something we feel, it can also be something we do. We should never run out of things we are thankful or grateful for.
Each day this week, I posted photos of "thankful for us" on Facebook. I am surrounded by loving friends and family. "I am Thankful."
I hope this Thanksgiving as you sat around the table with family and friends, you talked about what you were thankful for to each other.
What am I thankful for? There are not enough days to share it all. One thing I do know...I am thankful for you.
I hope you're ready for holiday cookies!!!
The holidays are right around the corner. I am in the baking mood so I wanted to share a special recipe with you that I posted in 2009...it has since evolved into Passaggio Passionistas Biscotti
Let's get started.
Passaggio Passionistas Biscotti
The Biscotti cookie was traditionally made for dunking in wine. (but you can dunk it in whatever you like)
1/2 cup whole almonds
1/3 cup butter (I use lightly salted)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons of lemon zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon nutmeg
1/4 teaspoon salt
3 tablespoons reduced Passaggio Unoaked Chardonnay
Preheat oven to 325 degrees
Place almonds in shallow pan - bake until golden brown (usually about 8-10min) Let cool.
Reduce about 1 cup of Passaggio Unoaked Chardonnay - set aside to cool
In mixing bowl cream your butter and sugar until fluffy. Beat in eggs, vanilla, almond extract and lemon zest. Add your reduced Passaggio Unoaked Chardonnay. In another bowl combine the flour, baking powder, nutmeg and salt. Add this to your cream mixture until blended. Cut your almonds into halves or thirds and fold into mixture.
Divide your dough in half and place on greased and floured baking sheet. Using floured hands, shape the dough into logs about 1/2 inch thick, about 1 1/2 inched wide and 12 inches long. Place pan on middle rack and bake for about 20-25 minutes or until golden brown.
Take logs and place on rack to cool for about 5 minutes. Using a serrated knife slice diagonally (45 degree angle) about 1/2 inch thick. Lay your cookies flat on the baking pan and place back in the oven for about 10 minutes (watch closely) turning them once. Remove from oven and place on rack to cool.
This recipe usually makes about 3 dozen cookies. I store mine in a cookie tin.
I like dipping mine in a glass of Passaggio Unoaked Chardonnay. You may find them delightful dipped in a cup of coffee, hot chocolate, or even with champagne. Sit back, relax, and share with friends...