Okay, so you know it’s bad when you go to the post office to pick up a package, and the postman says “Put your license away Prudence, I know who you are…”
I have to say that it felt a little alarming at first until I realized that he was laughing; and the reason he knows me, is because I’m there all the time!
Alright…so maybe I have been picking up more packages than usual lately…but in my defense, it is the holiday season, and I’m trying to stay ahead of the game!
You know…I really dislike going to the stores this time of year, so I do mostly all of my shopping online. I live in the Niagara Falls area, which means that there’s double the shoppers from both the American side, as well as our Canadian friends; resulting in horrendous traffic, people packed stores (and we’re all grumpy), and empty store shelves!
So…needless to say, my shopping experience while sitting at home on the couch with my laptop is much, much nicer… snuggled on the couch with a my fuzzy slippers, a little plate of cookies, and a cup of tea….all in the warmth of my Christmas tree lights… No make-up required, because my laptop doesn’t care what I look like!
And… it gives me more time to get a few batches of cookies made for the holiday season! This particular batch of almond biscotti didn’t last long at all. I say that as if I’m blaming the kids…but truth be told, I ate my fair share of them too! I just love a crunchy biscotti to dunk in my tea or coffee (even a glass of milk!), and these truly are the perfect cookie for that. There is a chance that I may have crumbled one over chocolate ice cream one night.
Crumbled biscotti over chocolate ice cream should be number 12 in the rule book of life, immediately following rule number 11 which is the mandatory dunking an Oreo cookie in milk. Seriously.
Really quick and easy to make, these delicious almond flavored biscotti are loaded with toasted almond slices… they wrap up so pretty for gifts, and take the spotlight on the cookie tray! They’ll quickly become a favorite, and a permanent fixture on your list of cookies to bake each year!
Life is good. It’s a “I love the holidays when I can justify not only baking tons of cookies…but eating them too!” kind of good..
- 1 cup sugar
- 1 stick butter, room temperature
- 2 tbsp whisky
- 1 tsp almond extract
- 2 tsp vanilla extract
- 1 cup almond slices, lightly toasted
- 3 eggs
- 2¾ cups flour
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- 1½ cups powdered sugar
- 3-4 tbsp milk, depending on your desired consistency
- 1 tsp clear vanilla extract
- In the bowl of a stand mixer, combine sugar, butter, whisky, almond extract, and vanilla extract. Add eggs one at a time just until combined after each addition.
- Add the flour, baking powder, and salt until just until the mixture is combined.
- Mix in almonds.
- Cover and chill dough for 30 minutes.
- While dough is chilling, preheat oven to 350 degrees. Line one baking sheet with parchment paper.
- Wet your hands and shape dough into two 4” x 8” logs on the prepared baking sheets.
- Bake until pale golden, about 30-35 minutes. Cool the logs on a cooling rack for about 15 minutes.
- Slice the logs into ¾ inch slices using a very sharp serrated knife.
- Place the slices on the baking sheet, cut side down. Bake for another 15 minutes, or just until golden brown. Cool completely.
- Once cooled, drizzle with glaze, and let sit out to dry (about ½ hour).
- Biscotti can be stored in a covered container for up to three weeks.
- In a medium bowl, whisk together the powdered sugar, milk, and vanilla until smooth.