And before they are buried in the snow,
There comes a festival season
When nature is all algow."
A little perspective on just how big that crepe myrtle is,IT IS HUGE! I hadn't noticed the colors of the leaves had changed until my husband showed. Really let's be honest,I didn't think ( for some reason...) that the leaves on the crepe myrtles even changed colors in the fall. I guess all of the others trees have had me so mesmerized I didn't notice. Now every time I walk outside my back door,I look up,just to enjoy the simple beauty right in front of me.
Now onto some delicious biscotti with a hint of pumpkin pie spice and fresh nutmeg. The theme this week at IHCC is Harvest Moon.It's now really fall outside and my perfect idea of warm comfort is big ol' cup of coffee on a cold fall morning.Biscotti is a perfect addition to any hot cup of coffee.
Tessa Kiros has a friend named Sue and Sue has a fine recipe for biscotti.I've made biscotti before and quite frankly I can't ever get enough of this simple,stale bread treat that makes a hot cup of coffee divine.
Biscotti is a pretty simple cookie,biscuit in itself and so easy to make.The only effort really is the 2nd round of baking that takes place.It makes a difference in the crust edges and those crusty edges get better with time.I have learned from experience that biscotti is better about 2 days after making them. Stale biscuits are a good thing in this case. I threw in a teaspoon of pumpkin pie spice and a couple scrapes of fresh nutmeg and boy howdy it was just enough. You could just barely detect the flavors of fall,perfect I think.
Sue's Biscottiadapted from Falling Cloudberries
1/2 lb plus 2 TBl unsalted butter-cut into small pieces
plus about 2 TBL extra butter
6 cups all-purpose flour
2 cups sugar
1 tsp salt
2 tsp baking powder
1 tsp pumpkin pie spice
1/4 tsp nutmeg (fresh nutmeg if you have it)
1 3/4 cup milk
2 TBL white wine vinegar
1.Preheat the oven to 375 degrees.In the bow of a food processor add the flour and butter pieces.Pulse 5-6 times,enough to break up the butter into pieces.Add in the sugar,slat,baking powder,pumpkin pie spice and fresh nutmeg.Pulse 5-6 more times to mix everything and at this point the crumbles of butter and flour and spices should be about the size of a pea.
2.Add in the vinegar and then with the machine running pour in the milk.The dough will mix and ball up on itself.Take the dough out of the food processor and divide it up into 3 portions. Shape each portion into a long,rounded at the ends rectanle that measures 12 inches long.
3.Place each log on a baking sheet that can accommodate all three logs.Cut up the extra butter into small pieces between the logs.Bake for 45 min to 1 hour.The logs will bake together,but when youtake them out of the oven quickly run a knife between each each log to separate them.Let them cool completely.
4.Heat the oven again back up to 300 degrees. Slice each log into smaller logs and lay on cut side down on a baking sheet.Bake for 30 minutes more,until the edges are a little hard.Remove from the oven and let cool again completely.Enjoy!