Saturday, December 26, 2015

CHRISTMAS ON THE ISLAND


Victorian table Christmas tree in my sun room, which is now a 'snow room'.


Country Christmas tree cut from our property.


My little kitchen Christmas tree.


Christmas Eve with our daughter


Christmas Eve with my husband

Wednesday, December 2, 2015

DOUBLE CHOCOLATE, PISTACHIO, & DRIED CHERRY BISCOTTI


In America, twice baked cookies are known as biscotti. The word biscotti comes from the Latin word biscoctus, meaning twice baked or cooked. Biscotti made with a fat, such as butter or oil, will have a softer texture and shorter shelf life. These are made without butter or oil. In Italy biscotti are called cantucci or cantuccini. 



3 large eggs
1 cup (250 ml) granulated sugar
2 t (10 ml) vanilla extract
¾ cup (175 ml) unsweetened cocoa powder
1 T (15 ml) instant espresso powder
2 ½ cups (625 ml) all-purpose flour
1 t (5 ml) baking powder
½ t (2 ml) baking soda
¼ (1 ml) t salt
1 cup (250 ml) shelled, unsalted pistachios
1 cup (250 ml) dried cherries
1 cup (250 ml) dark chocolate (preferably 70% cacao), chopped

 Preheat oven to 350 F (180 C) degrees.

In a mixer fitted with a paddle, beat the eggs, sugar, and vanilla extract until light and fluffy. 

In a separate bowl, whisk together the cocoa powder, espresso powder, flour, baking powder, baking soda, and salt.
Slowly add the dry ingredients to the mixer, while it is running.
With a wooden spoon, gently stir in the chopped chocolate, dried cherries, and pistachios

Shape dough with lightly floured hands into 2 logs of 8 by 3 inches (20 x 7.5 cm). 
Place on a lightly oiled baking sheet and bake for 30 minutes.

Remove from oven and let cool for 20 minutes. 
Slice into ½ inch (12 mm) slices and lay on sides. 

Reduce oven to 300 F (150 C) degrees and bake for 12 minutes. 
Carefully flip them over and bake another 12 minutes.

Cool completely before serving or storing in an airtight container.