Living in Sugar

Biscotti with Currants, Apricots and Almonds

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! 

Happy Baking! 

XO, 

Danielle 

Summer Squash Pasta

Get the last of summer on your table with this easy summer squash pasta!
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6 People

Ingredients

Ingredients:

  • 2-3 medium size summer squash zucchini, yellow squash, etc
  • 1 pound asparagus trimmed and cut into bitesize pieces
  • 2 tbsp. oil almond, canola, etc
  • 1 pound Farfalle or bowtie pasta
  • 2 tbsp. Butter unsalted
  • 1 tbsp. Cracked Black Pepper
  • 2 tsp. Salt
  • 1/3 Cup Parmesan Cheese grated
  • 1/2 Pasta Water
  • 8-10 Basil leaves chiffonade
  • 2 Mozzarella Balls sliced

Instructions

Directions:

  1. Begin by filling a large pot with water and setting over high heat to come to a boil. Meanwhile, cut the squash and the asparagus into bitesize pieces.
  2. Heat oil in a large skillet over medium-high heat and add squash and asparagus. Cook until veggies are just soft. Turn off heat and set aside.
  3. Add Farfalle to the boiling water and cook according to the manufactures instructions. Once the pasta is al dente, remove about a cup of pasta water from the pot and drain the rest of the pasta.
  4. Add butter to the bottom of the pasta pot and add the farfalle back to the pot. Toss to coat. Add salt, pepper, and parmesan cheese to taste. Add the veggies to the pasta and toss to coat. Serve in a large bowl with grilled chicken (or your protein of choice) and finely chopped basil. Enjoy!

 

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