The new grand-puppy, Flossie! Cute, eh? She joined the adolescent grand-dog, Hector Fishstick, and at this point fits completely in his mouth. Thankfully he is a gentle giant and very eager to teach her all his tricks. Here he is since now with two grand-dogs I can't show favortism.
Somehow in my whirlwind trip home I have managed to grab a cold- not a bad one yet, just the kind that my eyes water constantly, so I am dreading the plane trip back. Any congestion at all sits in my ears and makes me want to pull them off with the pain when we land. I may have to find something to take.
I fulfilled my last obligation just now by emailing off a recipe I had promised, so I may as well post it here since today is pick-up, clean-up, finish-up day capped by a joyous trip to the garbage room. This is my very favorite biscotti, a snap to make and keeps forever- not that it needs to since I pretty much am licking up the last crumbs the second day. And yes, it's pepper! And no, I have no idea where it came from, I've been using this recipe for years and years.
Pepper Biscotti
2 c. flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/8 tsp. salt
1 1/2 tsp. fresh ground pepper (I like coarse ground)
1/2 c. butter, soft
1 c. sugar
2 large eggs
2 tsp. grated orange zest (I use the whole orange)
1 1/2 tsp. vanilla
1/4 tsp almond extract
1 1/ c. toasted nuts (I use walnuts or hazelnuts but love pine nuts in this too)
Mix ingredients together and chill well. Preheat oven to 350, butter and flour
2 baking sheets (I use teflon sheets instead). Divide dough in 3 sections and
roll each into 1 1/2" logs. Space 5" apart on baking sheets and bake 20
minutes. Cool slightly, then cut into 3/4" bias slices- turn each slice onto a
cut side. Bake 15 minutes more. Cool and store airtight. Great with a dessert
wine after dinner or with espresso any time.
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