Gingerbread Biscotti

Happy 2015 everyone! I spent the first few minutes of the New Year on a beach surrounded by friends, which is also how I spent Christmas, which is the great thing about having December in the summer. To be fair we’ve had a lot of rain, too, but the weather has pulled through on the important days.

Speaking of Christmas, I know I promised you croissants, and they are forthcoming. First, though, something a little simpler. I actually made these purely for the purpose of using up leftover ingredients from my gingersnaps, which makes the recipe perfect for this time of year. They take a bit of time – being biscotti, they do need to be baked twice – but they’re not difficult and they’re very worth your while.

done

I halved the recipe below because my oven is small and again, I was really just making these to use up some leftover ingredients. I would highly recommend making a full batch.

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Mexican Wedding Cakes

As promised, seasonally appropriate cookies. Well, I say “seasonally appropriate” but of course here in Australia it’s 2000 degrees and everyone is more or less running around naked. Not exactly mulled wine and gingerbread weather, but I’ll make do. Starting with a cookie that was one of my favorites growing up.

snowball

I didn’t know anything about this cookie until I looked up how to make it. Apparently it has about six different names (including Russian Tea Cake and Povlorón) and no one knows why, or what its true origin is. All I know is that one of my neighbors back when I lived in Palo Alto used to give us a box every Christmas and I loved them. I’d never eaten them before and I loved the flavor and the unreasonable quantities of powdered sugar. I haven’t had these for years, and since no one here in Australia seems to have ever had them at all, I thought I should share.

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