This sparked my need to bake. My coworker got it as part of my birthday gift. Aren’t the papers adorable? The recipes inside the book are pretty inspiring, too. There’s one for a ginger pumpkin cupcake that I can hardly wait to try this fall.
Instead of trying a recipe in the book I got started on biscotti and then ended up with South Georgia Mud Cups.
Almond Biscotti with Chocolate Drizzles
- 2 c all purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp salt
- 1/2 c unsalted butter, room temperature
- 3/4 cup sugar
- 2 large eggs
- 1 Tbsp grated lemon peel
- 1/2 c slivered almonds
Preheat oven to 350 degrees. In a medium bowl sift flour and baking powder to blend together. Cream butter, salt, sugar, and lemon zest until well blended. Mix in eggs one at a time, blended well. Blend in flour mixture until just blended. Sit in almonds. Shape dough in a long wide log on a baking sheet lined with parchment paper. Bake 40 minutes. Let log cool 30 minutes. Slice log in to 1/2 inch thick cookies and place on baking sheet and bake another 15 minutes. Let cool.
I then drizzled with melted chocolate. But you can also dip the ends or bottom in chocolate. Play around with it and see what works!
Recipe for South Georgia Mud Cups coming up later!