Friday, December 31, 2010
This has been the busiest most blessed year of my life. I only thought I was busy and blessed when our four kids were at home. Today the blessings have multiplied. Four awesome spouses, nine terrific grandkids and a host of wonderful in-laws have found their way nestled right next to my loving, patient, understanding husband; the most awesome set of parents anyone could ask for; a doting 97 year old grandmother that still lights up when I come to visit; and three great communities within a 30 mile radius that I regularly revolve in and out of yet can comfortably call each one "home". I stay exhausted , exhilerated and extremely grateful for the year God has blessed me with, taking none of the past 365 days for granted.
Wednesday, December 29, 2010
This Year's Ranch Holiday Gifts Included Platefuls of Delicious Treats Including Lenne's Cranberry Almond Biscotti
It's fairly quick and easy and makes you look really smart!
Ingredients1 3/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
2 large eggs
3/4 cup sugar
3 tablespoons unsalted butter, melted and cooled
1/4 teaspoon almond extract
1 cup dried cranberries
1/2 cup almonds, chopped and toasted
Preheat the oven to 350°. Line a large baking sheet with parchment paper. In a bowl, whisk the flour with the baking powder and salt.
In a medium bowl, beat the eggs with the sugar at medium speed until creamy. Beat in the butter and almond extract. Pour the egg mixture over the dry ingredients and stir until combined. Stir in the dried cranberries and almonds.
Using lightly floured hands, shape the dough into 2 slightly flattened 10-inch logs on the prepared baking sheet. Bake for 30 minutes, or until golden. Let the logs cool slightly.
Using a sharp serrated knife, slice the logs 1/2 inch thick on the diagonal. Arrange the slices on the baking sheet cut sides up and bake for about 10 minutes, or until the biscotti are lightly browned and crisp. Let cool completely before serving. Using a toothpick drizzle white melted candy coating over the tops. ENJOY with coffee or a steaming cup of hot tea.
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