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 

Gingerbread Waffles

Get your holiday on with these spicy and fluffy waffles 

Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 12 Waffles

Ingredients

Ingredients:

  • 3 cups all-purpose flour
  • 4 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 2 teaspoons ground ginger
  • 1/2 teaspoon freshly grated nutmeg
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt
  • 4 large eggs
  • 2/3 cup packed dark brown sugar
  • 1 cup canned pumpkin puree
  • 1 1/4 cups milk
  • 1/2 cup molasses
  • 1/2 cup 1 stick melted butter, plus some to butter the iron
  • Syrup whipped cream or fresh fruits for topping

Instructions

Directions:

  1. Preheat waffle iron on the highest setting.
  2. In a large bowl combine flour, baking powder, cinnamon, ginger, nutmeg, black paper and salt.
  3. In a medium bowl, beat eggs and brown sugar until fluffy, then beat in pumpkin, milk, molasses and melted butter.
  4. Stir the wet into dry until just moist. Do not overstir the waffle batter.
  5. Spray the iron with a little non stick spray and cook waffles until done. Store in an oven at 200F until ready to eat. Serve with toppings of choice.

 

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