Meyer Lemon Biscotti

meyer lemon biscotti 4 Meyer Lemon Biscotti

This is my idea of cookie decorating right now.

meyer lemon biscotti 3 Meyer Lemon Biscotti

When Meyer lemons are in, I can’t resist buying a bag. They’re much milder than regular lemons; a hybrid between a lemon and a mandarin orange. Delicious, right? A plain lemon would be fine too.

meyer lemon biscotti 2 Meyer Lemon Biscotti

I used the zest and the juice in the biscotti, and more juice in the drizzle, but melted white chocolate would be divine instead – the combination of lemon and chocolate seems to be a thing right now.

meyer lemon biscotti 1 Meyer Lemon Biscotti

It’s not too late to make a batch of something delicious to leave on the doorstep of someone you like.

Meyer Lemon Biscotti

1/2 cup butter, at room temperature
3/4 cup sugar
finely grated zest of a Meyer lemon
1 large egg
juice of a Meyer lemon
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt

Lemon Drizzle:
1/2 cup icing sugar
1 Tbsp. cream
2 tsp. lemon juice

Preheat the oven to 350°F.

In a large bowl, beat the butter, sugar and lemon zest until light and fluffy; beat in the egg and juice. Add the flour, baking powder and salt and stir until the dough comes together.

Place on a parchment-lined baking sheet and with dampened hands (if it’s sticky), shape into 12-14 inch long log, then flatten until it’s 3-4 inches wide. Bake for 25-35 minutes, or until pale golden and set.

Reduce the temperature to 275°F and let the biscotti log cool. Slice on a slight diagonal into 1/2-inch thick slices and return to the baking sheet, sitting them upright, spaced at least an inch apart. Return to the oven for 30 minutes, or until crisp, pale golden and dry.

To make the drizzle, whisk together the icing sugar, cream and lemon juice. Drizzle over the cooled biscotti and leave until set.

Makes about 1 1/2 dozen biscotti.

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December 22 2014 | cookies & squares | 2 Comments »

Balsamic Rosemary Pecans

candied pecans 2 Balsamic Rosemary Pecans

Someone asked me for this recipe the other day, and so I did as I usually do – Googled it on my own blog, as if I were flipping through a recipe box. And it didn’t pop up. I searched, even in the sad, unmaintained index (sorry about that guys) and couldn’t find it. Could it be that I’ve never shared this recipe? One of our most loved, decades-old, party nibbles ever? That even my 24 year old nephew, who otherwise subsists on Mr Noodles, burgers and Sriracha, has mastered making from scratch?

candied pecan Collage Balsamic Rosemary Pecans

These are, hands-down, the best spiced nuts I know. They’re sweet-tangy-salty-rosemary-y, and perfect for nibbling, for giving, and for chopping to throw over salads. They’re super easy to make, and lovely as a gift. If you’re going to hand over $15 for a bag of pecan halves, this is the very best way to treat them once you get them home.

candied pecans 1 Balsamic Rosemary Pecans

Rosemary Pecans

2 cups pecan halves
2 Tbsp. butter, melted
1 Tbsp. packed brown sugar
1 tsp. balsamic vinegar
2 drops hot sauce
1 Tbsp. chopped fresh rosemary
1/2 tsp. cumin (optional)
1/2 tsp. salt
A good grind of black pepper

Preheat the oven to 300°F.

Combine in a medium bowl and stir well. Spread out on a parchment-lined baking sheet.

Bake for 10-15 minutes, until pale golden and fragrant.

Makes 2 cups.

pixel Balsamic Rosemary Pecans
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December 19 2014 | appetizers and snacks | 3 Comments »

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