In which I have no idea how summer has rolled itself away


We vacationed, we worked a lot, school started, the garden is throwing up tomatoes, and the light is dwindling. I meant to have more time to bake. I baked some. Like this wonderful biscotti. 

Brown Sugar and Almond Biscotti

Modified from a recipe on the Food Gal blog.

3 1/4 cups all-purpose flour
1 1/4 cups light brown sugar
1 rounded cup granulated sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
3 eggs
1/2 cup unsalted butter, melted
3 teaspoon vanilla extract
1 cups chopped almonds
½ cup chopped chocolate-dusted almonds
Turbinado sugar, for dusting

Preheat oven to 300 degrees. Combine flour, brown sugar, granulated sugar, baking powder and salt in a bowl. Combine eggs, butter and vanilla in a bowl and whisk until smooth. Stir in almonds. Stir into the flour mixture; mix well.

Knead lightly until the forms a dough. Divide into four 4-by-8-inch logs. Place on baking sheets lined with baking parchment. Bake for 45 minutes or until firm and golden brown.

Reduce oven temperature to 250 degrees. Cool logs on baking sheets for 10 minutes.

Place the logs on a cutting board and, using a serrated bread knife, cut each log diagonally into 3/4-inch slices.

Arrange the pieces cut side down on baking sheets. Bake for 15 minutes on each side or until dry.

For extra sizzle, drizzle each piece with melted chocolate.

Serve with coffee, tea, or hot chocolate.

And time to snuggle in to the cold. That means it’s reading season. 

I’m reading this book: The Dog Stars by Peter Heller

And I want to read this one: The Five Quarters of the Orange by Joanne Harris