your house and will make it there! Of course, she agreed, as she always does, because she likes to see me out of my "rut"...even though I live on the beach, but I get into those "holiday blues" just before the holidays, and I tell you...You got to snap out of it!!!...seriously! Life is too short...life is GOOD! It's what you make of it!
Linking my Orange Almond Manderbrot to: Full Plate Thursday 12-8-11 @ Miz Helen's Country Cottage
Forgive me, for not "staging" my biscotti, with photo props, holiday decors, or anything "fancy, schmancy"...what you see, is what you get! ...but I promise you it's GOOD STUFF!...no fancy "frills"
I-Pad, while Luigi is checking out the new lawn chair!
Stella watching me...while I'm studying the recipe for the Mandelbrot ...literally meaning: Almond Bread!
Orange Almond Mandelbrot
(originally adapted by, Orange Walnut Mandelbrot)
from: Rosie's Bakery, by Judy Rosenberg
2 cups all purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1 teaspoon salt
4 Tablespoons, (1/2 stick unsalted butter. at room temperature)
1/4 cup vegetable oil
3/4 cup sugar
1 Tablespoon pure vanilla extract
Grated orange zest, of 1 orange
2 large eggs
1 cup of sliced toasted almonds
Preheat oven to 350 degrees F. Line baking sheet with parchment paper. In a medium size bowl, mix baking powder, baking soda, and salt.
Using an electric mixer, on medium-high speed, cream the butter, oil, sugar, vanilla, and orange zest together in a medium size mixing bowl, until light and fluffy. Stop the machine twice, during the process to scrape the bowl with a rubber spatula.
Ad the eggs, one at a time on medium speed, mixing until each egg is partially incorporated, about 5 seconds. Scrape the bowl, after each addition.
Using the rubber spatula, mix in half the flour mixture by hand. Then blend with the electric mixer on low speed for several seconds. Add the remaining flour mixture and mix on low speed until the dough is smooth, about 5 seconds. Add the nuts with a few more turns. of the mixer.
Turn the dough out unto a work surface, and divide it in half. Dough will be somewhat sticky...that's why you need extra flour added unto the work surface, just as in the upper photo!
Form a strip about 3 inches wide, and 11 inches long, with both of the portions, and set it on to the baking sheet.
Turn the oven down to 275 degrees F. Cut the biscotti, using a serrated knife, about half to 3/4 inch slices, slightly diagonal. Arrange the slices standing up, about 1/2 inch apart, and bake until crisp, golden... about, 20 minutes.
Turn the oven off, and leave the biscotti in for an additional 15 minutes longer. Then, remove from the oven, and let them cool on the baking sheets.
Mix 1 cup powdered sugar, with about 2 Tbsp. of mil,, until smooth. If it's too dry, add a drop or two of more milk, if it's too thin, add more powdered sugar, until yo get the right consistency. Drizzle with fork...and not spoon, unto the biscotti...just like Gabby does it, longways, and across, if you like.
After the drizzle part is done...comes the fun, decorating part, where you shake the multicolor sprinkle candy!
Store cookies in an airtight container, at room temperature, or freeze, for up to 2 weeks. Bring them to room temperature, before eating!
Makes up to, about 44 cookies!