Chocolate Dipped Einkorn Biscotti

These Chocolate Dipped Einkorn Biscotti mark my first foray into baking with einkorn flour. Einkorn is an”ancient” variant of wheat that’s milled into a light, nutritious whole grain flour that’s high in protein and low in gluten. I’ve been wanting to try it out for years, but have just recently come across it at the…

Italian Anise Easter Bread

It took me a few days to post this recipe, but I made this lovely, enriched, anise scented bread on Good Friday, in a lead-up to the Easter weekend festivities.  I found the recipe in The Bread Bible, and decided to give it a try.  The original recipe has you dividing the dough into three…

Lemon Ginger Miniture Biscotti

I tried out a new biscotti recipe that incorporated spelt flour alongside the usual white flour.  I would have never attempted this flour combination for biscotti, if I hadn’t come across this other recipe from a supposedly reputable source, due to the hard consistency of regular biscotti.  As it was, I should have trusted my…

Anise Brittle

Anise Brittle is one of the two brittles I made this year.  The Anise gives the brittle a lovely licorice flavor, something a little different from the more traditional peanut brittle.  I also included possible additions to the recipe for an orange anise brittle – notes for a future experiment of mine. Ingredients: 1 1/2…

Honey Rye Bread

I have set a personal goal for this upcoming fall, winter, and spring of baking all of my own bread.  It’s a challenge that will hopefully help improve my bread baking skills.  I have started out with this simple a fairly straight forward recipe for honey rye bread that was adapted from The Nordic Cook…

Honey Almond Biscotti

Honey Almond Biscotti – a delicately flavored, crunchy Italian cookie that is perfect proportioned for dunking into your coffee.  In my experience store-bought biscotti has always been hit or miss with a tendency to be cloyingly sweet and hard enough to break your teeth.  In direct contrast homemade biscotti can be crisp, crunchy, come in…