Triple Almond Biscotti

'Tis the season, everyone!  This time of year is filled with happiness and joy and giving and over-indulging. Who doesn't love that? One of my favorite holiday treats is biscotti. I have several different kinds I make regularly throughout the season and all winter long, if I'm being honest.  This Triple Almond Biscotti is very easy to make, and pairs famously with a mug of piping hot coffee or even hot chocolate.

Don't be afraid of the fancy-pants Italian name (which means "twice baked").  And if you've had some horrible cellophane packaged rock-hard biscotti in the past, that is like comparing the powdered mac 'n cheese to a creamy homemade goodness.

This recipe uses three forms of almond to power-hit these biscotti with loads of flavor.  There's almond extract (you'd be surprised at how many recipes don't use this), Amaretto (almond liqueur), and chopped almonds.  I don't put the almonds in mind usually, only because I don't like the texture and they are delicious with our without.

Triple Almond Biscotti

2 c. flour

1 c. sugar

1 t. baking powder

1/8 t. salt

3 eggs

2 T. Amaretto

1 t. almond extract

1 t. vanilla extract

1 c. toasted chopped almonds (optional)

6 oz. vanilla almond bark or white chocolate

1/4 t. nutmeg

Pre-heat oven to 300°. Line a sheet pan with parchment paper. 

In a bowl, combine first four ingredients with a whisk.  

In a separate bowl, whisk eggs, Amaretto, and extracts.  Add the dry ingredients and mix until combined. Fold in almonds.  The dough will be a bit sticky at this point but it'll all work out in the end. 

Turn out onto parchment paper and shape into two logs about 10 x 3 inches.  You may need to flour your hands to prevent the dough from sticking as you shape it.

Bake for 20-30 minutes or until firm and lightly golden brown.  Remove and cool. Using a serrated knife, slice log into 1/2 inch angled slices.  

Lay the slices cut side down on the sheet pan and bake an additional 20 minutes, flipping halfway thru baking time.  Let cool completely.  

In a bowl, microwave the almond bark and nutmeg, stirring every 15 seconds until melted.  Using a spoon, drizzle melted candy over biscotti.  Allow to set.

Hard Candy

I fondly remember my mom making lollipops in various flavors for us as kids. My favorite flavors were the cinnamon ones but I also loved the root beer flavor. I recently got into making hard candy, and the candies I made here are lemon flavor.  I haven't made a career out of making hard candy, and honestly never could, but it's an easy and fun way to make some yummy candies at home.

I learned the hard way how super hot the syrup is.  Molten sugar on your skin basically feels like you've just poured lava on yourself.  It's not such a good feeling so please be super careful.

There are so many flavor options as well.  I get my flavoring, which come in drams (single recipe servings), and candy molds from LorAnn.  I get my lollipop sticks from a craft store.

They have a million different flavors such as blueberry, caramel, cinnamon, cherry, root beer, strawberry, peppermint, and blackberry.  The coloring is just basic food coloring available at the supermarket.

The molds I use are for both lollipops and jewels.  Lollipops are fun to make for the kiddos.  You can also package them in a cellophane bag and tie with a pretty ribbon for a cute gift or party favor.

Hard Candy

2 c. sugar
2/3 c. light corn syrup
3/4 c. water
1 dram (1 t.) flavoring
couple drops food coloring
candy thermometer (if you have one)
powdered sugar (optional)

Lightly oil molds or a baking sheet (for randomly shaped pieces).

In a large saucepan, mix sugar, corn syrup, and water.  Over medium heat, stir until sugar dissolves. Increase heat to medium-high and bring to a boil without stirring.

When syrup reaches 260*, add a few drops of food coloring.

Don't stir the mixture.  The boiling will distribute the coloring.

It really won't take long for the color to work it's way through.

If you don't have a candy thermometer, you can test the doneness of the syrup by dropping a few drops of syrup into cold water.

If it forms hard, brittle threads in the cold water, it's ready.

If you have a candy thermometer, you're looking for 300*.  When you reach this stage, remove pan from heat.  When the boiling stops, add the flavoring and stir. Be careful because sometimes it will bubble up and the steam can be pretty potent, especially if you're using a strong flavor like cinnamon.

Pour syrup into molds or baking sheet.  If you use a baking sheet, you can score shapes with a knife after it sets up a bit.

When cool, break apart pieces of candy.  You can dust the pieces lightly with powdered sugar to prevent them sticking together as you store them.  Keep in airtight container.

Enjoy your old fashioned hard candy!