The “PSL”, or Pumpkin Spice Latte, is the go-to fall drink of choice for the majority of my peers. Surprisingly, I’m not a fan of the sugary festivities inside a Starbucks holiday cup; however, I do, enjoy a similar sweet and spicy flavor in my baked goods. My sister loves crispy, crunchy foods, so it’s no surprise that she loves biscotti cookies, including these Pumpkin Spice ones! Continue reading
In celebration of Jewish New Year this month, I went back to the basics to make traditional cinnamon sugar mandel bread (aka mandelbrot). Every year, I would eagerly wait for my cousin in Chicago to send them to us in the mail, reserving a whole bag just for myself! A few years later, I tried baking these cookies myself, and I realized how similar they are to an Italian biscotti in flavor, texture, and recipe. So, if you liked my previous Chocolate Dipped Almond Biscotti or Double Chocolate Pistachio Biscotti posts, this is the recipe for you! Continue reading
My mom’s best friend always raves about my Chocolate Dipped Almond Biscotti–she makes them for all of her guests! I figured she must be getting tired of bringing the same almond biscotti to work, so i hijaked the traditional vanilla biscotti to create a chocolate-infused, sweet and crunchy twist! The biscotti almost tastes like a brownie in cookie form, incredibly rich and fudgy! I also added pistachios for a colorful change, but if you’re a chocolate purist, feel free to leave them out because the cookie will definitely be great on its own. I really want to make these again to experiment with the design; my next try would be white and dark chocolate drizzle! Enjoy!!
***NOTE: Remember, like in my other biscotti recipe, you can play with the cakey-ness or crunch of the cookies by changing the baking time or even omitting the double-bake.