Y’all. It has been a while! How are you?! We are busy traveling NZ — heading from Auckland to Rotorua today by way of the hobbit move set! If you haven’t, you should tune in to my insta: livinginsugar.blog and in my highlights you can check out what we’ve been up to!
But anyway. Full Hawaii trip recap coming soonish but let’s talk about some cookies today! Almond Biscotti with Apricots and Currents to be exact.
Now these cookies are not your traditional, break your teeth biscottis. I actually am not the biggest fan of biscotti just for that reason, but these are delicious. Not overwhelmingly sweet and yes they are twice baked, these would be perfect for your thanksgiving breakfast, or second lunch — or just an in between snack with coffee or tea.
They also make the perfect transition from Turkey day to all this holiday baking I’ve been seeing — yes please! Replace the currants and apricots with whatever dried fruit you might like (cranberries anyone?!) and voila. A great holiday cookie for cookie swaps or gifts.
So go ahead, whip up these easy cookies and kick back over the holidays with a nice cup of coffee and treat yourself!
Spicy Roasted Eggplant Dip
- 2 Medium eggplants peeled and cubed
- 2 Pints Cherry Tomatoes
- 7-10 garlic cloves
- 1/2 - 1 Cup Olive oil
- 2 tsp salt
- 2 tsp red pepper
- 1 tsp black pepper
Preheat oven to 425 degrees F. Peel and cube eggplant, toss lightly in oil and roast for 25 to 30 minutes, or until eggplant is tender.
Remove eggplant from oven and allow to cool slightly. Next, add tomatoes, garlic, eggplant to the bowl of your food processor or blender. Season with salt, red pepper and black pepper to taste. Turn on the food processor and add olive oil until a thick emulsion forms or until desired consistency is achieved (dip should be smooth and well blended).
Serve warm or at room temperature with veggies or chips. Enjoy!