Almond Biscotti

* 3 cups all-purpose flour
* 1 1/2 cups sugar
* grated peel of two lemons
* 1 1/2 cups slivered, blanched almonds
* 3/4 cup sweet butter, melted
* 5 eggs, beaten
* 1 1/2 cups flour

Preheat oven to 350 degrees. in large bowl, mix together flour and sugar. Gently mix in almonds. Add lemon peel, melted butter and eggs and mix. Turn dough onto floured board, and add additional flour (about two more cups) until dough doesn’t stick onto board. Dividi dough into two balls. Flatten each ball into 12″ x 3″ rectangle, approximately 1/2 inch thick. Bake on greased cookie sheet in preheated oven 30 minutes. Remove from oven, and slice each rectangle at 1 inch intervals, separating slightly at cuts. Return to oven and bake 20-30 minutes longer, or until golden brown. Biscotti will be crunchy.

Yield: Approximately 40 biscotti

Norwegian Fruit Pizza

Tart Base:

* 3/4 cup butter
* 1/2 cup powdered sugar
* 8 ounces cream cheese, softened


* 1/2 cup sugar
* 1/2 teaspoon vanilla
* 1 canned fruit (your choice)
* 2 fresh fruits, sliced (your choice)

Mix first three ingredients until crumblelike. Do not melt butter. Pat into pizz pan and bake 350 degrees for about 12 minutes or until golden brown. Do not overbake. Set aside to cool. Mix cream cheese, sugar, and vanilla. Spread over cooled crust. Place canned and fresh fruit on top decoratively. (I suggest peaches, kiwi, strawberries, blueberries). Carefully cut into 12 slices.

Yield: 12 slices

Pumpkin Praline Muffins


  • 1 cup brown sugar
  • 1 cup chopped pecans
  • 1/ 2 cup butter, melted


  • 2 cups flour
  • 1 1/2 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon each ginger, cinnamon, nutmeg
  • 1/4 teaspoon each allspice, cloves
  • 1 cup pumpkin, canned
  • 3/4 cup brown sugar
  • 1/3 cup buttermilk<
  • 1 large egg
  • 1/3 cup oil
  • 4 tablespoons marmelade
  • 1/2 cup golden raisins

Toss first three ingredients together; set aside.

Preheat oven to 400 degrees. Sift dry ingredients together and set aside. Mix pumpkin, sugar, buttermilk, oil, egg, and marmalade together. Stir dry ingredients into pumpkin mixture and add raisins. Spoon mix into well-greased muffin pans or into paper muffins cups. Fill individual pans 3/4 full. Spoon praline topping onto batter, dividing equally. Bake at 400 degrees for 20-25 minutes. Cool in pans for 2 to 3 minutes before removing.

Yield: twenty four muffins