First of all, did y’all see my Facebook and Twitter announcement that I was on a radio show? Monday afternoon I had the privilege of chatting with Dr. Deb Carlin about blogging and life – you can listen to the show by clicking here!
Second, can we take a quick poll? Who has set up their house for Christmas yet? We’ve been easing into it over here; Sunday I hung up our advent calendar and have been working hard on my first-ever Christmas wreaths since. I finally finished ’em up last night, so I’m sure I’ll be cheerfully posting them on Instagram later today. I’m getting more and more concerned about the tree situation with a toddler though; it’s not like I can spray sour apple spray on it and keep him from pulling it down, you know? Alas, I am also incredibly excited to see his face when we light the tree up for him the first time. I think that vision trumps my concerns any day!
Third, these biscotti. I seriously cannot believe how incredible they are, and they are so perfect for cookie/fudge plates if you’re into those. Every year growing up we would make countless portions of cookies, fudge, brittle, smoked almonds and sweets galore, arrange it all on plates, and then wrap them in red or green plastic wrap to gift to neighbors/teachers/co-workers. I think these baking binges are one of the reasons I love cooking so much; I remember my mom letting me stir the fudge and I thought it was the most magical thing. We would place all of our sheet pans in the cold garage to cool quickly, and my sister and I would always end up with a stomachache from all the sugar treats we would sneak.
After a whole day of baking our kitchen would be covered in flour, powdered sugar and chocolate, but it was such a warm and delicious-smelling experience. Cleaning up was totally worth it all! And this year I’m hoping to extend that tradition to our friends, neighbors and family, putting my own little twists on the cookie plate. Biscotti are a really yummy and super simple treat to make, and the beauty is that you can utilize so many flavors in these crunchy, dunk-able cookies. Y’all enjoy!
- 1/2 cup butter, softened
- 1 cup sugar
- 2 whole eggs
- 1/4 tsp coconut extract
- 1/2 tsp vanilla extract
- 2 cups all-purpose flour, plus 1 Tbsp
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup whole dried blueberries
- 2/3 cup shredded coconut
- 2-3 Tbsp whole milk
- Preheat oven to 300
- Line a large baking sheet with parchment paper or a Silpat)
- In a large bowl cream together the butter and sugar until light and fluffy.
- Add the eggs, almond extract and vanilla. Mix until well combined.
- Sift in the 2 cups of flour, baking soda and salt. Mix until the dry ingredients are almost incorporated.
- Toss the dried blueberries and coconut with the remaining tablespoon of flour.
- Fold in the blueberries and coconut until all ingredients are completely combined.
- Divide the dough in half and roll/press each half into a long log, about 1 inch thick, 3 inches wide and 13 inches long.
- Bake at 300 for 30 minutes, then remove from the oven for about 5-7 minutes to cool slightly.
- Gently remove each log from the baking sheet and slice into 1-inch slices.
- Place the slices cut side down on the same baking sheet and repeat with the other log.
- Increase the heat to 375 and bake for another 10-15 minutes until the biscotti are dried and golden brown.
- Remove from the oven and allow to cool on a cooling rack until completely room temperature.
- Can be stored for about a week in an airtight container.