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Almond Biscotti

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THE SOLACE OF BAY LEAVES, the fifth book in the Spice Shop Mysteries by Leslie Budewitz, is another delicious addition to a tantalizing series! In this newest release, Ms. Budewitz once again displays her strengths in developing relatable and memorable characters that show growth over the course of the series. She also includes a colorful cast of characters that add to the whimsy of the locale. While this can be read as a standalone, I think the story is stronger by getting to know the protagonist, Pepper Reece, from the beginning and following her journey. I love how the author effectively uses Pepper, as owner of the Spice Shop in Pike Place Market, to showcase the bounty and tastes of the setting. In fact, she immerses the reader using all five senses so that I felt like I was right there and made me want to hop on a plane and visit in person. The Spice Shop would definitely be one of the first places I’d want to visit if it were possible! I also enjoyed all the tidbits of information offered up about spices and uses, along with all the mouthwatering descriptions of food.

The mystery surrounding the brutal shooting of one of Pepper’s childhood friends takes center stage. It also pulls in an unsolved 3-year-old murder case of the husband of another childhood friend. As Pepper searches for answers, it appears that the two crimes are connected. The author has created a complex, well-plotted mystery that revolves around the re-gentrification of a rundown area in Seattle. With plenty of suspects to keep the reader guessing, the ending caught me by surprise with a historical twist that provided another layer of intrigue. Tying in the themes of friendship and loss, hope and acceptance, the reader is taken along for an enticing read as they follow Pepper’s search for answers!

There are several delicious sounding recipes at the back of the book as well. I couldn’t help but want to try out the recipe for Almond Biscotti! These hearty, crunchy cookies stay fresh for up to two weeks and if you ship to loved ones, they remain intact and delicious. Crunchy, with a delicate almond flavor thanks to a generous amount of toasted almonds, these traditional Almond Biscotti don’t contain any butter or oil. Perfect for dunking in your favorite hot beverage!

 

Crunchy, with a delicate almond flavor thanks to a generous amount of toasted almonds, these traditional Almond Biscotti don't contain any butter or oil. Perfect for dunking in your favorite hot beverage! Recipe shared with permission granted by Leslie Budewitz, author of THE SOLACE OF BAY LEAVES.

 

Amazon Synopsis

Pepper Reece never expected to find solace in bay leaves.

But when her life fell apart at forty and she bought the venerable-but-rundown Spice Shop in Seattle’s Pike Place Market, her days took a tasty turn. Now she’s savoring the prospect of a flavorful fall and a busy holiday cooking season, until danger bubbles to the surface . . .

Between managing her shop, worrying about her staff, and navigating a delicious new relationship, Pepper’s firing on all burners. But when her childhood friend Maddie is shot and gravely wounded, the incident is quickly tied to an unsolved murder that left another close friend a widow.

Convinced that the secret to both crimes lies in the history of a once-beloved building, Pepper uses her local-girl contacts and her talent for asking questions to unearth startling links between the past and present—links that suggest her childhood friend may not have been the Golden Girl she appeared to be. Pepper is forced to face her own regrets and unsavory emotions, if she wants to save Maddie’s life—and her own.

 

 

 

 

 

 

A special thanks to Leslie Budewitz for providing one lucky winner with a print copy of THE SOLACE OF BAY LEAVES. Contest is limited to U.S. residents and ends Wednesday, October 28, 2020 at 11:59 pm PST. Please use the Rafflecopter box located below to enter. The winner will be announced on this page and on Cinnamon & Sugar’s Facebook page, as well as notified by email (so check your spam folder!)

 

 

 

 

 

 

Crunchy, with a delicate almond flavor thanks to a generous amount of toasted almonds, these traditional Almond Biscotti don't contain any butter or oil. Perfect for dunking in your favorite hot beverage! Recipe shared with permission granted by Leslie Budewitz, author of THE SOLACE OF BAY LEAVES.

Print
Almond Biscotti

Biscotti have a reputation for being a major kitchen project, but Laurel's version of the classic Italian dipping cookie is as easy as it is tasty, crunchy on the outside and chewy inside. For an extra treat, dip a few in melted chocolate, or paint chocolate on one side.

Ingredients
  • 2 cups unbleached, all-purpose flour, plus more for the work surface
  • 1 cup plus 1 tablespoon sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon sea salt
  • 1 cup slivered almonds, lightly toasted (see below)
  • 3 large eggs (one separated)
  • 1 teaspoon almond extract
  • 1 teaspoon vanilla extract
Instructions

  1. Heat the oven to 350 degrees (F).

  2. *Toast the nuts on a rimmed baking sheet for 7 to 10 minutes, or until they just begin to change color. Remember that nuts continue to cook as they cool. Cool completely before using.

  3. Line a large rimmed baking sheet with parchment paper or a silicon sheet.

  4. In the bowl of your mixer, combine the flour, 1 cup sugar, baking powder, and salt. Add the almonds and beat on low to blend well. Add 2 whole eggs, the yolk of the third egg, and the extracts. Beat on medium until a sticky dough forms. (If your flour is quite dry, you may need to add a teaspoon of milk.)

  5. Lightly flour a cutting board. Turn the dough onto the board and shape into a disk. Cut the disk into four equal quarters. Lightly moisten your hands, then roll each quarter into a log, about 1-1/2 inches wide and 9 inches long. Place logs on the baking sheet, at least 2 inches apart. Press the tops gently to make sure they are even.

  6. Lightly beat the remaining egg white; brush it on tops of the logs, then sprinkle them evenly with the remaining tablespoon of sugar.

  7. Bake 20 to 25 minutes, or until the logs are lightly browned and just set; there will be cracks on the surface. Transfer the baking sheet to a wire cooling rack; let the logs rest for 5 minutes, then carefully peel them off the parchment - they will be hot - and place them directly on the rack to cool for 10 minutes. Discard the parchment.

  8. Reduce oven temperature to 300 degrees. Use a chef's knife to trim the end of each log. Then cut each log on the diagonal into equal slices. (Press down into the log, rather than sawing, to prevent breaking.) Place the slices on the baking sheet, with a cut side facing up. Bake 10 minutes, then turn each slice over. Bake an additional 10 minutes or until the slices are lightly golden. Cool on a wire rack before dipping in chocolate, if you'd like.

Note:

  1. Makes about 40 cookies. The biscotti will keep in an airtight container at room temperature for up to 2 weeks.

Cinnamon & Sugar's Note:

  1. *I found pre-toasted slivered almonds at Trader Joe's if you want to skip toasting the almonds yourself.

Crunchy, with a delicate almond flavor thanks to a generous amount of toasted almonds, these traditional Almond Biscotti don't contain any butter or oil. Perfect for dunking in your favorite hot beverage! Recipe shared with permission granted by Leslie Budewitz, author of THE SOLACE OF BAY LEAVES.

 

 

 

 

 

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Crunchy, with a delicate almond flavor thanks to a generous amount of toasted almonds, these traditional Almond Biscotti don't contain any butter or oil. Perfect for dunking in your favorite hot beverage! Recipe shared with permission granted by Leslie Budewitz, author of THE SOLACE OF BAY LEAVES.

 

 

 

 

 

 

 

 

 

 

I was provided with an advance copy. All thoughts and opinions are my own.

 

Crunchy, with a delicate almond flavor thanks to a generous amount of toasted almonds, these traditional Almond Biscotti don't contain any butter or oil. Perfect for dunking in your favorite hot beverage! Recipe shared with permission granted by Leslie Budewitz, author of THE SOLACE OF BAY LEAVES.

 

 

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72 thoughts on “Almond Biscotti”

  3. I LOVE almond biscotti!!! Before Mr. B. went to the hospital we stopped at a small farmer’s market and a guy there had baked a lot of them…and we got some..for when he came home…well, I ate them all!!LOL!!

  5. I love the spice blends from World Spice Market. My current favorites are the Osaka Sea Salt and the Voodoo blends ~

  6. My favorite spice blend is Seasonello. It’s sea salt, rosemary, garlic, sage, and black pepper.

  7. Nice review! Sounds like a book I definitely want to read. Love the name Pepper! I don’t really have a favorite spice blend. But since it is fall I will say I LOVE pumpkin pie spice blend! I have never made biscotti, but this recipe looks easy and sounds delicious! I love almond flavor! Thanks for the chance to win 🙂

  9. Oh my favorite new spice is everything Bagel on it , before I liked to do a mixture of black lava salt garlic powder pepper ,and italian seasoning mixed together.

  12. This book sounds so interesting. When I am making casseroles, I like to use curry, cumin, garlic salt or powder, and everything bagel. When I bake, I like to use cinnamon.

  13. I’ve never had biscotti before. Looks very decadent. I use a lot of cinnamon in my baking. Huge fan of using lots of spices in my cooking period. Looks like a fun book. Thank you for the opportunity!

  15. I love Trader Joe’s 21 Seasoning Salute spice blend. I buy about 10 bottles of it at a time. It is a salt-free blend with 21 herbs and spices. I use it on everything I cook that is not a sweet item like cookies or cake.

  18. No favorite spice blend since I don’t cook or bake anymore! I do keep salt, pepper, garlic powder and cinnamon in my cupboard.

  19. Thank you for the Almond Biscotti recipe. It’s now on my gotta try list.

    We love anything with cinnamon in it and usually like more than a recipe calls for. So any blend that includes that spice in it works great with me. Love the holiday blend of cinnamon, nutmeg, all spice and cloves if in the right proportions and not just during the holidays but all year long.

    THE SOLACE OF BAY LEAVES sounds fabulous. Love Leslie Budewitz’ books and have had this one on my TBR list I first knew it was coming out. She always has amazingly adorable covers too.

  20. I’m a fan of anything with cinnamon and I fell in love with curry ketchup years ago during my exchange trip to Germany.

  23. I don’t tend to use pre-made spice blends, I make my own, even for pumpkin pie.
    Thank you for the opportunity to win this lovely book.

    Blessings, Robin

  24. I don’t have a favorite spice blend and don’t even like that many spices. I sure love this recipe and thank you for the chance to read and review this print book.

  25. How unusual–no fat.
    I like that by making four logs the cookies are more petite than they often are.

  26. Good morning, My husband uses a very good spice blend that he adds to our steaks, I don’t know what it is called but it is very tasty. Thank you so much for the biscotti recipe, they sound and look delicious. Have a Great weekend and stay safe.

  27. I am the only one in my house who loves biscotti! I’m definitely going to make a batch! I use all different spices it depends on what I’m cooking. Thanks for the chance and the recipe!

  28. I love the fall trio of Cinnamon, nutmeg and cloves. Another favorite is cardamom. Thanks so much for the chance to win!

  29. I’m not much of a cook but my husband is an excellent cook so we always have a large supply of spices on hand.

  33. Homemade biscotti is the best! I need to try your recipe.

    Congratulations to Leslie on The Solace of Bay Leaves!

  45. My favorite spice blend for many pastries is cinnamon, nutmeg freshly ground, ginger and cardamom.

    For savory I love lemon verbena but it’s impossible to find in a few years and many seed companies don’t carry it! It’s so versatile! I’d blend it with flat leaf parsley that we grow so it has lots of flavor!

  48. Pumpkin pie spice or cinnamon. Thank you for the chance. The book sounds interesting and fun to read! The recipe perfect for dunking in coffee!

  51. I have a pumpkin pie spice blend I like to use for pies of course but also for other pumpkin recipes. Thank you for this chance!

  56. I don’t have a favorite spice blend for sweets but I do love Salad Supreme to make spaghetti salad. For sweets I usually use cinnamon or nutmeg either separately or together depending on the item.

  57. I don’t use a lot of seasoning, I mostly just use Lawry’s Season Salt. A little boring, I’m sure.

  60. I don’t have any particular favorite spice blend, but use lots of different spices. My favorites are garlic powder, onion powder, and cajun.

  68. I like Shawarma spice. Not sure what’s in it but I think it includes cumin and maybe paprika? Would love to read this book (I have used bay leaves in soup and stews).

  69. Haven’t had this since being a child…looks like the right ingredients
    Going to try this winter

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