chocolate

Almond Orange Biscotti

Almond Orange BiscottiI keep a list of recipes I want to try and potentially post to the blog if they go well. I’ll be the first to admit that they don’t always go well. I burnt soup this weekend. One time I made mini pumpkin pies that turned into mini pumpkin blobs. I’ve made caramel filled rice cereal bars that were so chewy they could probably take out a filling. *Sigh*.

Almond Orange BiscottiAlmond Orange BiscottiI’ll end my pity party there because there are also those recipes that are SPOT ON the moment I try them and it makes my day. Sometimes my week…small victories, people. Small victories. Let’s talk almond orange biscotti. SPOT ON! I didn’t even really know I had any love of biscotti until I made these. Can I just say again how SPOT ON these are?! Okay, I think you all get it.

Almond Orange BiscottiA few of my favorite parts of these cookies are:

  1. They look super fancy and hard to make BUT they’re not. For reals.
  2. I’ve heard rumors that properly stored these guys can last like a few weeks or a month. I may never know if this is true.
  3. The almond orange biscotti are not overly sweet thanks to the nut and citrus flavors.
  4. Chocolate.
  5. Biscotti make it totally appropriate for adults to dunk their cookies. In fact, that’s what they’re made for!

This is a fairly traditional recipe for biscotti but let me tell you, I am psyched to try new combinations of flavors! Granted, most will probably involve dunking them in chocolate. I’m pretty sure most everyone will be okay with that.

Almond Orange BiscottiP.S. I don’t drink coffee because I’m weird like that. I dunked these in milk. YUM. 

Almond Orange Biscotti
Yields 24
A traditional biscotti, or twice baked cookie, that's perfect for dunking!
Print
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 40 min
Prep Time
20 min
Cook Time
50 min
Total Time
1 hr 40 min
Ingredients
  1. 2 1/2 cups all-purpose flour
  2. 1 cup sugar
  3. 2 teaspoons baking powder
  4. 1/2 teaspoon cinnamon
  5. 1/4 teaspoon salt
  6. 4 eggs + 1 egg for egg wash
  7. 1 teaspoon vanilla extract
  8. 1 tablespoon orange zest (or zest from about 1 medium orange)
  9. 1 cup whole almonds, toasted*
  10. 1 tablespoon water
  11. chocolate chips, to dip biscotti (1-2 cups depending on how you dip them)
Instructions
  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large bowl, combine the flour, sugar, baking powder, cinnamon, and salt.
  3. Beat in 4 eggs, vanilla, and orange zest until it forms a ball. It will start out looking rather crumbly so be patient!
  4. Stir in toasted almonds.
  5. With clean, damp hands form 2 logs on parchment-lined baking sheets. Each log should be about 4 inches wide and 3/4 inch tall.
  6. Whisk together remaining egg and water for egg wash. Brush each log with egg wash.
  7. Bake for 25 minutes, or until golden brown on top, rotating pans at the halfway point.
  8. Transfer logs to a wire rack and let cool for about 20 minutes.
  9. Use a large serrated knife to cut 3/4 inch slices. I cut mine on the bias, or diagonal, but you can also cut straight across.
  10. Place the slices, standing up, on a parchment lined baking sheet.
  11. Bake for another 25 minutes.
  12. Transfer to a wire rack to cool.
  13. Melt the chocolate chips (I used a double boiler but you could also microwave them, checking and stirring every 30 seconds). Dip* biscotti in chocolate and let cool on parchment paper.
  14. Store in an airtight container.
Notes
  1. *To toast the almonds, I just put the whole almonds in a dry skillet over medium-low heat and toasted them until they started to become fragrant
  2. *I dipped my biscotti in chocolate along the bottom edge but you could also dunk them in the chocolate (like you would dunk it into a drink). I've even seen some with drizzle on them. I like the bottom coated because you get a little chocolate in every bite but it doesn't cover up the cookie so you can still dunk it in your drink!
Flavor From Scratch http://www.flavorfromscratch.com/

Dirt Pudding

Dirt PuddingDirt pudding is one of my guilty pleasures. It’s slightly addictive. And by slightly, I mean I purposefully put these in separate mason jars to stop me from sneaking a spoonful every time I passed the refrigerator. It’s a real life problem in my house. I mean, Oreos? Pudding? Cream cheese? Whipped topping? If you’re not with me there, I’m not sure we’re friends. Just kidding! Of course I’ll be your friend. But you WILL have some explaining to do.

Dirt PuddingI actually would usually make this dirt pudding layered in a large glass bowl. It’s beautiful to have the layers showing that way! It would certainly be just as delicious in a not-see-through serving dish but not nearly as pretty. And they say you eat with your eyes so I highly recommend making it pretty. PLUS, mason jars are perfect for desserts on the go! Bring this to a picnic and you’ll be the star.

Dirt PuddingTo be fair, pretty isn’t the same thing as perfect. The mason jars or a glass bowl might be pretty, but don’t get me wrong…I would call these less than perfect in execution. We’ll go with “rustic charm” or “homemade” for this one. It’s all in how you sell it. Yeah…


You could actually put the pudding mixture into a piping bag or zip top bag with the corner cut off and pipe it in the mason jars. That would have surely made less of a mess than what I made. Where’s the fun in that though??

Dirt PuddingRegardless of how “homemade” this pudding looks or what kind of container or bowl you serve it in, you will not be disappointed. This pudding is a sure win with any audience. Just be warned to hide it if you’re making it for yourself (or in my case for my husband and I). You may eat 10 days worth of calories in 1 sitting if you’re not careful. You think I jest? I wish! Just give it a try and see how serious I am.

Dirt Pudding
Serves 12
Print
Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 2 small vanilla instant pudding boxes (3.4 ounce)
  2. 3 cups milk
  3. 8 ounces cream cheese, softened
  4. 1 cup powdered sugar
  5. 1/4 cup butter, softened
  6. 1/2 teaspoon vanilla
  7. 12 ounces whipped topping
  8. 1 bag of Oreos, crushed
Instructions
  1. Whisk together the instant pudding and milk in a medium bowl for 2 minutes. Chill until set.
  2. Cream the cream cheese, powdered sugar, butter, and vanilla together in a large bowl. It is important to have the cream cheese and butter at room temperature or it will not mix well.
  3. Fold the pudding mixture and whipped topping into the cream cheese mixture.
  4. Layer the pudding, cream cheese, and whipped topping mixture with the crushed Oreos.
Notes
  1. I made 6 pint-sized mason jars with this process, but you can make more if they are smaller mason jars. I have also used a large glass bowl and is just as pretty!
Adapted from Just a Pinch Recipes
Flavor From Scratch http://www.flavorfromscratch.com/