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Jeanne Williams to Pamela Zimmerman

Italian Almond Biscotti

It is delicious with your morning coffee or tea. I make it a bunch and also make it for Xmas gifts stuck in a pretty jar.

4-4 1/2 cup flour
1 TBSP salt
1 cup (2 sticks) Butter
2 cup sugar(1 cup brown, 1 cup white)
4 eggs(1 separated-eggyolk,and white)
1 TBSP Almond extract or vanilla extract
2 tsp cinnamon
2 tsp cloves
1 cup slivered almonds

Heat oven to 325

They should come out nice and firm but not as crunchy as the ones that come from the store. Put in a covered container or you can freeze them too. :-) Enjoy!!!!!

Jeanne Williams to Pamela ZimmermanHere is what Pamela said about her new basket:

"There was a little collective gasp when I removed the basket from the box...it has a wonderful die-cut (?whatever you call it?) wooden center with an elk? I think? in the middle, made by Jeanne's good friend.

"Stitched with raffia (of course), and with green needles on the lid, which is flat and hinged...in a very unconventional manner...using slices of antlers as hinges! Quite ingenious. The clasp is also a bit of the end of an antler. Overall, the box is large, oval, and contained - you guessed it - a "sample" of the recipe Jeanne sent....oh my!

"They are almond biscotti, huge, crunchy and absolutely crammed with almond slivers. We all had to have one right away, Lynn's husband, Howard, dipping his into his white wine. Wonderful! Thank you so much, Jeanne.

"Oh, the bottom of the box also has a sampling of Jeanne's teneriffe skill - two round discs, joined with a bit of fancy bridgework...I don't remember what that sort of "webbing" is called, and then coiled around, to make the basket oval. Overall, it is a mix of brown and green needles. " Jeanne Williams to Pamela Zimmerman
Jeanne Williams to Pamela ZimmermanJeanne Williams to Pamela Zimmerman

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