Orange-Almond Biscotti

3 cups all-purpose flour
1.5 teaspoon baking powder
1/2 teaspoon salt
6 tablespoons unsalted butter, softened
1.5 cup sugar
3 large eggs
3/4 teaspoon vanilla extract
1/2 teaspoon almond extract
1 cup whole almonds with skins, toasted, cooled, and chopped coarse
3 tablespoons orange zest

l.preheat oven to 350 degrees. sift flour, baking powder,
and salt together in medium bowl.

2. Cream butter and sugar together until light and smooth,
about 2 minutes with mixer set at medium speed.
Beat in eggs one at a time, then extracts. Stir in
almonds and zest. Sprinkle dry ingredients over egg
mixture, then fold in until dough is just mixed.

3. Halve dough and turn each portion onto an
oiled cookie sheet covered with parchment. Using
floured hands, quickly stretch each portion of dough
into a rough 13 x 2-inch 1og, placing them about 3
inches apart on the cookie sheet. Pat each dough
shape to smooth it. Bake, turning pan once, until
loaves are golden and just beginning to crack on top,
about 30 minutes.

4. Cool the loaves for 10 minutes; Cut each loaf diagonally
into 1/2-inch slices with a serrated knife (gently, they may crumble). Lay the slices
flat, about 1/2 inch apart on the cookie sheet and
return them to the oven. Bake, turning over each
cookie halfway though baking, until crisp and golden
brown on both sides, about 5 minutes per side. Watch that they don't get too dark. Transfer biscotti to wire rack and cool completely.

Biscotti can be stored in an airtight container for 2 weeks.

*feel free to use other zest and try different extracts and nuts!

**recipe adapted from "the best recipe" cookbook

Dessert Crepes

Dessert Crepes
1/2 cup sugar
1 1/2 cups cake flour
3 eggs
1 teaspoon vegetable oil
2 cups milk
1 tablespoon dark rum or vanilla extract


In a large mixing bowl whisk the sugar, cake flour, and salt. Add the eggs and whisk well. Whisk in the oil and the milk. the mixture should form a thick paste. Pour in the remaining milk a little at a time while mixing and then add the rum (or vanilla).
Heat the crepe pan over medium-high heat for about a minute. Cover the surface of the pan with clarified butter until it gets sizzling hot.
Ladle some batter onto the middle of the 8-inch pan and immediately start swirling the pan to distribute the batter over the surface. Pour the batter so that it's very thin on the pan.
Cook the crepe for about 30 to 60 seconds (heat may vary) or until it's brown around the edge and dry in the center. Using a thin spatula flip the crepe quickly and cook for about 15 seconds. Using the spatula, remove the crepe to a warm plate. Sprinkle the crepe with sugar. Repeat with the remaining batter.

Will make 20+/- crepes depending on the size and thickness of the crepe / batter.