Biscotti di festa tutti frutti

from Cucina Viansa cookbook we got in atlanta at a wine store on peachtree. made this for a dinner party and it was a wonderful ending with coffee and port. easy too. soon after the party i went to nashville for ruthie's baptism, and willo liked them too.

1/4 c butter, rm temp
1 cup sugar
1 t. baking powder
1/2 t. baking soda
1/4 t. salt
4 eggs
1/2 t. vanilla extract
1/4 t. almond extract
2 1/4 c flour
1 1/2 t aniseseed
1/2 t. fennel seed
1 c dried, sweetened cranberries
3/4 c shelled pistachios
1/2 c dried apricots

Beat the butter for abt 30 seconds. add the sugar, baking powder, soda and salt and beat til combined. beat in 3 of the eggs, the vanilla and almond. beat in as much of the flour as you can with the mixer, stir in the remaining, the seeds, fruits and nuts by hand. transfer dough to a lightly floured surface, roll into a ball, cover and refridgerate several hours or till firm enough to handle.

Preheat over to 350. Divide the dough in 2 equal portions. shape each into a log 12 inches long and 1 1/2 inches in diameter. place the logs at least 3 inches apartm on a greased baking sheet. pat down each log to 3/4 inch thickneed. beat the fourth egg w 1 T. water for an egg wash. brush logs with egg, bake 25 to 30 minutes or till light golden brown. remove and cool for 1 hour.

reduce over to 325. transfer biscotti logs to a cutting board and slice in 1/2 in thick diagonal slices. place the slices on baking sheet and bake 5 min. turn over and bake another 5. makes approx 48.

Peanut Butter Krispy Treats

from heidi's 101 cookbooks blog. she's on her way to paris. lucky duck.

Be sure to use crisp brown rice cereal and not puffed rice cereal.

3/4 cup unsalted peanut butter
3/4 cup maple syrup
1 teaspoon fine-grain sea salt

2 1/2 teaspoons agar agar flakes (available at a health foods store)

4 cups unsweetened (or lightly sweetened) crisp brown rice cereal


3/4 cup pistachios, toasted and chopped

Line two muffin tins with about 18 muffin/cupcake wrappers, and set aside.

Combine the peanut butter, maple syrup, salt, and agar flakes in a large saucepan over low heat and stir constantly until smooth, hot, melted, and bubbling just a bit. Add the cereal and 1/2 cup of the pistachios and stir until well coated. Spoon two heaping tablespoons of the mixture into each muffin wrapper and press into place with the back of a spoon. Alternately, if you want krispy squares, you can transfer it to an 8 by 8-inch baking dish. Sprinkle with the remaining pistachios and refrigerate until completely cool (this also helps the agar set).

Makes about 1 1/2 dozen treats.