I know it sounds as though I am playing hooky a lot lately, but I assure I have not deserted you.

Celebrating my mother

Celebrating my mother

It’s my mother’s 80th birthday this weekend. It must seem like life in the Friedman family is nothing but one continuous birthday (we all had major ones this year), so there are celebrations all weekend long. Please excuse my brevity.

Uncle Harlan & Mom

Uncle Harlan & Mom

My Uncle Harlan flew in from Kansas City on Tuesday, and my sister came in from Denver last night. My cousins will be arriving this weekend too – so it’s going to be a blast! I promise to fill you all in on all the details next week.

My sister Patty and Dad

My sister Patty and Dad

No one can accuse this family of not knowing how to have fun. In the meantime, I hope you are having a fabulous weekend too!

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Mom’s Almond Toffee Biscotti

Mom made her famous biscotti (and Harlan is doing his best magic trick making them disappear). She wanted me to share the recipe with all of you!

Servings: 24
Prep Time: 20 minutes
Cook Time: 30 minutes

Ingredients

Mom's Almond-Toffee Biscotti

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup granulated sugar
  • 6 tablespoons butter softened
  • 2 large eggs
  • 1 tablespoon vanilla
  • 1 cup almonds roughly chopped
  • 4 tablespoons Heath's English toffee bits optional
  • nonstick cooking spray

Directions

Mom's Almond-Toffee Biscotti

  1. Preheat oven to 325° F. Either prepare a cookie sheet with nonstick spray or use a Silpat.
  2. Mix flour, baking powder, baking soda, and salt in a medium size bowl. Set aside.
  3. Cream sugar and butter together using a mixer. Add the eggs one at a time, and beat until incorporated and mixture is smooth. Add the vanilla and mix until blended in.
  4. Add flour mixture, 1/3 at a time, and mix until just incorporated. Briefly mix in the almonds and toffee bits.
  5. Divide dough into 3 parts, and roll each into long narrow (about 1 1/2 inch thick) logs. Place each evenly apart on the prepared cookie sheet, and bake for 30 minutes. Remove from oven and allow to cool for a few minutes, but not more than 5, and cut diagonally into individual biscotti, about 3/4′ thick. Carefully turn each biscotti on it’s side, and bake for an additional 8-10 minutes, or until golden brown.

Serving Suggestions

Serve with coffee.

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