So, how is everyones Christmas baking coming along?
I forgot to share with you the results of what I made! 
I made two types of biscotti. I went into Cookietown and made the Ginger Almond Biscotti. It was my first time making biscotti- so I was a little worried, but my friend said to me "They sound much more intimidating than they are."
And she was right. Those cute little treats were fun to make. I think I was worried about getting my log to shape perfectly- but that's because they were gifts.
My husband and co-workers loved these! The dough felt very different than the recipe I tried below. It was easier to work with the Betty recipe... but I thought the below baked better.
http://www.quakeroats.com/cooking-and-recipes/content/recipes/recipe-detail.aspx?recipeId=11966
I ended up making a double batch because I didn't think I would make enough. I picked this recipe beacuse I had pretty much everything in the house. I thought these were fun. I love the double coconut. I decorated some with the frosting on top and some I didn't. I gave the very ends of the log to my hubby so he thought it was too crisp- but my coworkers (who had the nice big and pretty pieces) enjoyed them.
Coconut-Oatmeal Biscotti
- 1 cup regular Quaker® Oats
- 1 cup flaked sweetened coconut
- 1/2 cup chopped pecans, toasted
- 1-3/4 cups all-purpose flour (about 7 3/4 ounces)
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup packed brown sugar
- 1/4 cup light coconut milk
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/2 cup white chocolate chips
Preparation
Preheat oven to 350°.
Combine first 3 ingredients
in a food processor; process until finely ground. Lightly spoon flour
into dry measuring cups; level with a knife. Combine oat mixture,
flour, baking powder, salt, and sugar in a large bowl, stirring with a
whisk. Combine milk, vanilla, and eggs in a small bowl; stir with a
whisk until well blended. Add egg mixture to flour mixture, stirring
just until moist.
Turn dough out onto a floured
surface; knead lightly seven times with floured hands. Shape dough into
a 15 x 3–inch log on a parchment paper–lined baking sheet; pat to
1-inch thickness.
Bake at 350° for 30 minutes. Remove roll from baking sheet; cool on a wire rack.
Cut roll diagonally into 18
(1/2-inch) slices. Place, cut sides down, on baking sheet. Reduce oven
temperature to 325°; bake 18 minutes. Turn cookies over; bake an
additional 18 minutes (cookies will be slightly soft in center but will
harden as they cool). Remove from baking sheet; cool completely on wire
rack.
Place chips in a small
microwave-safe bowl; microwave at HIGH 30 seconds or until almost
melted, stirring until smooth; spread evenly over tops of biscotti.
Yield
18 Servings
Looking forward to hearing your baking updates!
Sincerely, Cate