Biscoff Biscotti & May's Give-Away-Apron

This beautiful dish was a gift from my dear friend in Japan and her staff!

I love flying on Delta Airlines; the personal service from reservation to gate staff to flight attendants (& pilot) and of course, Biscoff cookies. My experience with Delta started when I was flying back and forth between Seattle and Lexington, Kentucky as Kelly was under going surgery and later, chemo.  When the cart service came around, I always asked for an extra package of Biscoff to take to my grandson and Kelly and they happily obliged.  Now, seven years later, I still prefer to fly Delta...and Biscoff cookies!

In addition to the cookies, I've discovered a Biscoff spread that I usually have on my toast in the morning or add it to my favorite recipes.

Today, I thought I'd give it a go in one of my favorites--Biscotti; another morning treat I love to eat on the go while I start my day.  I definitely credit my mother for giving me the gift of making up recipes and I know she'd love this one with her morning coffee.

Biscoff Biscotti
8T (1 stick) unsalted butter, softened to room temperature
1/2 cup firmly packed light brown sugar
1/4 cup granulated sugar
1/2 cup Biscoff European Spread
1 1/2 tsp. vanilla extract
3 large eggs
3 1/4 cups King Arthur All-purpose Flour
1 tsp. baking powder
1/4 tsp. Kosher salt
2/3 cup chopped sliced almonds

 Preheat oven to 375F-degrees.  Line baking sheet with parchment paper.

In a stand mixer, using the paddle attachment, beat butter, sugars, Biscoff spread and vanilla extract together until fluffy.  While the mixer is running, add the eggs, one at a time.  Use a rubber spatula to scrape the sides of the bowl as needed.  

Add the dry ingredients and mix on low just until combined.  Remove the bowl from the stand and use the rubber spatula to make sure the dough is fully incorporated--DON'T OVER MIX!

Drop dough, making two lines approximately 3-inches x 15-inches--smooth to make two long logs, then gently pat the tops to flatten slightly.

Bake in the preheated oven for 20-25 minutes, lowering the temperature to 350F-degrees after 10 minutes.  The tops will be slightly cracked, dry and firm to the touch.

Cool about 10 minutes, then, transfer the logs, one at a time to a cutting board and use a serrated to slice in 3/4-inch wide biscotti. Lower the oven temperature to 325F-degrees to give the biscotti a second bake (Biscotti actually translates to twice-baked!)

You will need to line a second tray for the second log of cookies.  Place both trays in the oven and bake 7 minutes.  Remove and turn the biscotti over.  Return to the oven, changing the tray that was on the bottom to the top and the top tray to the bottom.  Bake another 7 minutes.  Remove from the oven and allow to cool completely before storage.  These cookies are great with coffee, tea, diet Coke and of course, a glass of wine--your choice.  Enjoy!

Now, for May's apron.  This fabric, of course, has a story like most of my aprons, but even more special.  As many of you know, our Kelly passed away five years ago on May 14, 2010.  While she was undergoing treatment for metastatic breast cancer, friends (and family) sent her lots of gifts reflecting the familiar pink ribbon.  She said to me one day, "Mom, I love the sentiment, but I really hate pink!"  So, each May, I have done an apron featuring her favorite color, orange.  This fabric also reflects her love of vintage-looking fabrics from the 40s.  I made her a quilt when she went off to Colorado State University for her masters with 40s fabrics and her son, Ari has on his bed now.  

If you would like to win this apron, please comment on any of my posts and you will have a chance.  Double-winners are accepted!