Category Archives: Pantry Gifts

Pistachio and Cranberry Biscotti with Chocolate

IMG_2824This biscotti originates with ‘Biscotti di Stephi’, Steph McVox’s biscotti recipe. I love this biscotti for its soft cookie-like crumb. Not too crisp, yet it holds up when dunked into a coffee (or wine, if you will). The addition of green pistachio and red cranberry gives the biscotti a festive flavour. And everything is better with chocolate. Steph’s original recipe (below) has toasted almonds—and the combination of almonds and chocolate and orange zest is damn fine. Happy baking! -bvox

“These biscotti are not too hard; you can eat them without dunking!” -Steph McVox

Biscotti di Stephi

  • 1/2 cup whole almonds (I used slivered raw pistachios, not toasted)
  • 1/2 cup chocolate, chopped (white, dark or milk, or mix them all together)
  • 1/4 cup dried cranberries, chopped (optional)
  • 1/3 cup butter
  • 1/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 Tbsp of amaretto (I used orange liqueur)
  • The zest of a medium orange, finely chopped
  • 2 cups flour
  • 1 tsp baking powder
  • 1/4 tsp grated nutmeg or poudre douce (I used 1/2 tsp of Steph’s poudre douce blend)
  • 1/4 tsp salt
  1. If using almonds, lightly toast them in a 325 degree oven, for 8-10 minutes. Let cool and chop into halves or thirds. Set aside.
  2. Cream butter and sugar until light and fluffy. Beat in eggs one at time, then vanilla, Amaretto (or orange liqueur), and zest.
  3. In another bowl, combine flour, baking powder, nutmeg or poudre douce, and salt. Add to creamed mixture; mix until blended.
  4. Add chopped almonds/pistachios, chocolate, and cranberries; mix until blended.
  5. Divide mixture in half, place on greased and floured cookie sheet (or parchment-lined) and form into two logs about 1/2″ thick, 1 1/2″ wide and 12″ long, spacing at least 2″ apart.
  6. Bake at 325 degrees for 25 minutes, rotating baking sheet halfway.
  7. Transfer from the baking sheet to a rack. Let cool 30 minutes. Place on cutting board, and slice about ½’ thick. Lay the slices flat on the baking sheet and return to the oven for 10 min. more turning once, to dry slightly.
  8. Let cool on rack and if desired, drizzled melted chocolate on top.
  9. Store in tightly covered container for a week, or freeze.

Makes 2 1/2 dozen biscotti.



Skillet Granola


Making granola in a skillet couldn’t be any easier; this batch took me less than 10 minutes to make. I simply tossed all of the ingredients in the skillet, and voila!

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Spiced Glazed Nuts and Bugles

This sweet, salty, and spicy nut mix is crazy good and highly addictive. The original recipe by David Leibovitz calls for mini pretzels but after hunting for them at three different stores I gave up and grabbed some bugles.

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Shiny Tomato Salsa

SalsaEach fall the woman in our family get together to make big batches of canned salsa. It’s a tradition that’s been in our family for over 20 years. It happens each fall in my mom’s kitchen, with all of us pitching in. Continue reading

Honey Mustard Almonds

When Sig starting making these tasty nuts a couple of years ago, he called them beer nuts. Continue reading

Jazzberry Ram aka Raspberry Jam

Raspberry Jam on sconeWe don’t have many raspberries bushes in our yard but I usually get enough berries to make a couple batches of jam from the berries that are not gobbled up while picking. Continue reading

Candied Rosemary Almonds

Candied Rosemary Almonds

If you’re going to make these Candied Rosemary Almonds, I’d highly recommend doubling the recipe. One handful isn’t enough. The buttery salty-sweet combination is balanced by the fresh earthy rosemary. Continue reading