Creative and edible

Yes, I know this blog is supposed to be all about Caroline but lately I've been inspired by my ultra creative pals to post other things and show more goings on of the Nick house. So I thought I would share my latest attempt in the kitchen. I am always game for trying new recipes... Just ask Cherie and John who became my dessert taste testers while I was bored on maternity leave. One of my favorite places to find new recipes is from this fun little quarterly magazine from Kraft Foods. (It's free so sign up at Kraftfoods.com.)

But even better than a new Kraft recipe is a tried and true recipe from my Nana. She calls this "Better Biscotti"; I call it Nana's Addictive Biscotti. So tonight was my second try because I was amazed at how easy it was the first time and I could do it all while Caroline was napping.

1 ½ cup All purpose flour
1 ½ cup whole-wheat flour
1 T. baking powder
½ t salt
1 stick butter, softened
1 ¼ granulated sugar
3 large eggs
1 t. almond extract
1 t. vanilla extract
1 cup chopped almonds or walnuts, toasted

Heat oven to 375 degrees. Grease cookie sheet or coat it with nonstick cooking spray.

In a large bowl, thoroughly mix together both flours, baking powder, & salt. Set aside.

In a large bowl with electric mixer, beat on medium-high speed the butter, sugar, eggs, and almond and vanilla extracts until light and fluffy. Gradually add flour mixture into egg mixture and beat on medium speed until well blended and smooth. Stir in chopped almonds and mix well. With floured hands, shape dough in 2 (11 by 1 ½ inch) logs. The dough will be a little sticky so you’ll need to use a generous amount of flour. Place logs as far from each other as possible on prepared baking sheet; press to flatten slightly and make edges straight. Bake for 25 minutes.

Please note, the Master Chef uses a little chopper to chop the almonds. I have been taking the easy way out and buying them sliced which seems to work too.


Slightly uneven, but you get the idea.

Remove sheet from oven and place on rack. When cool enough to handle, carefully transfer logs to a cutting board and cut crosswise on a slight diagonal into ¾ inch slices. Place slices flat on cookie sheet, return to oven and bake 10 minutes more. Turn slices over and bake until lightly browned, 5 to 10 minutes more. Transfer to racks to cool. EAT!