In the words of my husband:  “It must be the holidays…Mama’s back in the kitchen.”

I can’t lie…the moment I feel a chill in the air, I head to the oven, and I stay there until sometime in February when I realize that I am the only one who has been eating all of my baked goods for the past four months.  At that point I pull out the juicer, and my husband and son mourn the end of the “good food” in the house for the next six months... 

Lucky for them we are at the beginning of the cycle right now!  This past weekend was the one of the first truly cold weekends we have had all season, and the moment the first hint of wind hit my face, I was in the kitchen looking for something to make.   I decided to try something new and boy was I surprised when it turned out great AND I didn't burn myself, lose an eyebrow or singe my hair. (I'm a pretty good cook but I'm definitely not a graceful one. Runs in the family.)  I decided to make biscotti! Pretty fancy pants, huh?  Well…not really.  It was pretty easy actually.  But it sounds fancy, so I’m sticking with fancy…

Not only is this recipe easy but it yields a lot and would make a fantastic hostess gift for a Thanksgiving dinner party.  Next month pack it in a pretty container and it would make the most thoughtful holiday gift.  My husband and I have been celebrating Thanksgiving in the City with all of our transplanted Southern friends for nearly a decade, and tomorrow, if there is any left, I will bring this delicious treat to our dear friends who are bravely hosting our New York City family this year.  But if you could see the crumbs on my computer, you’d know that there is a distinct chance that there will not be any left by the time we leave the house tomorrow!

{crunch, crunch, crunch…}

Almond Pecan Biscotti

1 cup sugar

1 stick butter, melted

2 tsp almond extract

1 tsp vanilla extract

½ cup lightly toasted almonds, chopped

½ cup lightly toasted pecans, chopped

3 large eggs

2 ¾ cups all purpose flour

1 ½ tsp baking powder

¼ tsp salt

Stir together sugar, vanilla and almond extracts.  Next stir in the nuts and eggs.  Add the flour, baking powder and salt. Stir all ingredients together until just combined.

Chill dough, covered, about thirty minutes

Using moistened hands, split the dough and form two loaves on a large ungreased baking sheet.  (about 16”x2” in size)

Bake in a preheated 350 degree oven for about thirty minutes, until loaves are a pale golden tone. 

Cool on a rack for 15 minutes.

Using a serrated knife, cut loaves into ¾” slices.

Arrange the cut biscotti (cut side down) on a clean baking sheet and bake until golden, about 20-25 minutes. 

Cool completely on a rack before serving. 

Store the biscotti in an airtight container.  They will actually improve in flavor after a day or two, so make them in advance and share them with your friends!  Everyone will marvel at your fancy pants baking skills. 

Happy Thanksgiving to you and all of your loved ones.  May the day bring you happiness, love and a full stomach! 

Xo..

ki