Orange-Almond Biscotti

Biscotti is my favorite cookie to bake for friends, to give away as gifts, or just to eat alone.  I'm flexible.  This family favorite recipe comes straight from my secret cookie book.

HERE'S ALL YOU NEED

• 1 cup sugar
• 1/2 cup butter, softened
• 1 tablespoon grated orange peel
• 2 eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/3 cup slivered almonds, toasted and chopped

Heat oven to 350ºF.

Beat sugar, butter, orange peal and eggs in large electric mixer bowl on medium speed.  Stir in flour, baking powder and salt.  Stir in almonds.  Divide dough in half.  Shape each half into rectangle, 10x3 inches, on ungreased cookie sheet.

Bake about 20 minute or until toothpick inserted in center comes out clean.  Cool on cookie sheet 15 minutes.  Cut crosswise into 1/2 - inch slices.  Turn slices cut sides down on cookie sheet.

Bake about 15 minutes or until crisp and light brown.  Remove from cookie sheet to wire rack.  After they've cooled, the biscotti have easily be stored in a resealable storage bag.  Makes 3 1/2 dozen cookies.

Now for those who like illustrations

Notes:

It's important to toast the almonds, so you can taste them in the biscotti. If you skip toasting, you may as well not add them at all.

Never use margarine in this recipe, ALWAYS BUTTER.  It makes a big difference in flavor.

You can use lemon zest in place of orange zest, and skip the almonds.

Swirly Peanut Butter Brownies

An OUTSTANDING recipe for peanut butter and chocolate to come together in a dense, cakey delight.

Naturally, as with most dense breads, these brownies are WAY BETTER the next day.  Unfortunately, there weren't many leftover to enjoy.  So, if you're planning to make these ahead of time, HIDE THEM!!!

HERE'S ALL IT TAKES

• 2/3 cup sugar
• 1/2 cup packed brown sugar
• 1/2 cup softened butter
• 2 tablespoon milk
• 2 eggs

• 3/4 cups flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup creamy peanut butter
• 1/3 cup peanut butter chips
• 1 cup semi-sweet chocolate chips, melted

Heat oven to 350ºF. Line a square 8X8 inch brownie pan with parchment paper and spray with nonstick cooking spray. Be sure to leave enough paper overlapping on the sides to be able to lift out cooled brownies.

Melt the semi-sweet chocolate chips in the microwave on 70% power for 1 minute. Stir until practically smooth.  If it's very lumpy, go another 20 seconds at 70% power.  A few lumps won't hurt anything.

Beat sugars, butter, milk and eggs in large bowl with electric mixer on medium speed.  Stir in flour, baking powder and salt.

Divide batter in half, a little over a cup each half.  Stir in peanut butter and peanut butter chips into one half.  Stir in melted chocolate chips into the remaining half.

Use a 2 inch scooper to scoop chocolate batter into pan in a checkerboard pattern.  Scoop peanut butter batter between the mounds of chocolate batter.

Swirl through batters with a knife or spreader for marbled design. Don't worry about the top of the batter being uneven, it will level off when the brownies bake.

Bake 30 to 35 minutes or until toothpick inserted in center comes out clean.  Cool completely.  Cut them as big or small as you like.

FOR THE VISUAL LEARNERS

Don't forget a glass of milk or a cup of hot tea to wash these down.
Mmm MMM! They are good!