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 

Blood Orange Pound Cake

Slice into heaven with this delicious way to celebrate Spring! Blood Orange Pound cake is here to make your afternoon's feel a little more special. 

Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 59 minutes
Total Time 1 hour 14 minutes
Servings 10 Slices

Ingredients

  • 1 Cup Unsalted butter
  • 1 Cup Granulated Sugar
  • 1 Cup Brown Sugar
  • 3 Cups AP Flour
  • 4 Large Eggs
  • 1/2 Teaspoon Baking soda
  • 1/4 Teaspoon Salt
  • 1 Cup Greek yogurt you can also use sour cream
  • 1 Teaspoon Vanilla Extract
  • 1 Teaspoon Orange Extract
  • 1/4 Cup Blood Orange Juice About the juice from one orange
  • 1 Tablespoon Blood Orange zest about the zest from one orange

Instructions

  1. Preheat your oven to 350F. Grease and parchment line a loaf pan.
  2. In the bowl of your stand mixer, cream butter & sugar together until light and fluffy. Add zest and follow with eggs one at a time, mixing until each is combined. Add extracts and follow with yogurt and orange juice.
  3. In a separate bowl, combine flour, baking soda, and salt. Whisk to combine.
  4. Add dry ingredients to the wet ingredients & mix until just combined.
  5. Pour batter into your prepared loaf pan and top with thinly sliced circles of orange.
  6. Bake for 50-60 minutes, or until a toothpick inserted into the center comes out clean. Cool on a wire rack & serve!

 

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