On Valentine's Day I received this beautiful book, Afternoon Tea Parties, from my BookCrossing birthday buddy. I'd had it on my wish list for awhile so I was thrilled to receive it!
Next time, however, I think I'll add some cinnamon. Although that probably wouldn't go well with my favorite Twinnings Peppermint, it would be a good addition to this delicious recipe. I'll write out my version for you here in a minute.
Jamie bought me this beautiful cup and saucer for Christmas the year we were in Mount Vernon, Washington. I just love it and it's a special keepsake from our favorite part of the world (so far)! This was the year that I told him just to walk into an antique shop and buy me whatever caught his eye. He did SO good that year---ha! In addition to this pretty set, he also bought me a gorgeous antique plate with ribbon slats for hanging, a set of Lefton candlesticks from the 1950s and a piece of paper money from 1776. Very awesome. My mom gave me the spoon a few years ago for my birthday---isn't it pretty? I love stuff like this---can't get enough!
Anyway, here are the markings from the set. I've not had time to look it up yet but anything bearing the letters, E.N.G.L.A.N.D., in that order, has my heart!
Here's the recipe I'm planning on using next time I make almond biscotti. Hope you have a blessed day!
Cinnamon Almond Biscotti
2/3 c. flour
2/3 c. self-rising flour
1/2 c. cornmeal
1/2 c. sugar
1 tsp. cinnamon
1 tsp. vanilla
2/3 c. slivered almonds
Heat oven to 325. Stir flours, cornmeal, sugar and cinnamon in a large bowl. In a separate bowl, beat the eggs and vanilla. Make a well in the dry ingredients, pour in egg mixture and almonds, and stir together. Knead a few times to form a sticky dough (add some water if needed). Shape the dough into a flat log (about 9x4x1) and place on a greased baking sheet. Bake for 25-30 min until golden. Remove from the oven and cool on counter for just a few minutes. Move to a cutting board and slice the log into pieces about 1/2 inch thick. Arrange them on a baking sheet and bake for another 15-20 minutes until golden and desired crispness. (I like mine a bit chewy). Cool and enjoy!
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