This little angel on my tree has a funny story.
One year, probably when I was in my teens, I was helping Mom decorate the tree. We came across this paper angel, and could not recall where it came from. We didn't remember it at all! As I held the ornament up, it was apparent that she was hanging from her neck. "She must have been a *bad* angel!" We all laughed so hard that we were practically rolling on the floor. Since then I have kept the angel to remember that fun time. (She gets hung on the back of the tree.)
I love putting up the ornaments and remembering the story behind many of them. Of course, every once in a while we find one that we can't remember at all, like this angel. This week I'd better get around to taking them down again. That isn't as fun.
Below is an adaptation of my previous biscotti recipe. This is the first year I did this....and they came out excellent. Will definitely do it again.....many times. Biscotti is one of my very favorite treats.
HH's Gluten Free Almond Biscotti (makes 4 dozen)
Preheat oven to 350.
Put in your heavy duty mixer’s bowl:
1 16-oz pkg GF Bisquick (This measured out as a little under 3 cups.),
1 cup sugar, and
½ tsp ground mace.
(No salt....There is already salt in the Bisquick.)
Stir it up to mix. I use the dough hook feature,
because the next step makes a pretty thick batter.
Add 4 eggs (or equivalent of egg substitute, like Egg Beaters), and
2 tsp almond extract.
You may have to scrape the bowl to get it all combined.
Now add 2 cups whole almonds (approx 8 oz).
Use the dough hook a little more, then you’ll probably have to mix some by hand.
Divide the dough in half and spread it onto a GREASED baking sheet
to make 2 strips about 12 inches long and 3 inches wide.
Smooth dough with wet fingers for this.
Bake 25 min.
Reduce oven temperature to 325.
Cool in pan 10 min, then transfer to a wire rack to cool some more.
When it’s cool enough to handle you can check to see if it slices well.
Slice each loaf into 24 pieces in this way:
Using a quality large, serrated bread knife, slice each loaf in half.
Now each half will yield 12 pieces.
Score each half at the halfway point, then halfway across each side, making 4 sections.
You now need to slice your biscotti by making 3 pieces within each section.
Lay these pieces flat on ungreased baking sheets.
Bake 10 min at 325.
Turn pieces over.
Bake 10 more minutes.
Cool on wire racks.
