Pistachio and Cranberry Biscotti

A few things have happened in the last week.  First, a week ago today I turned 33-years-old.  I treated myself to a manicure and my lovely husband treated me to dinner at my favorite Indian restaurant in town.  Second, my fall semester finally ended last week and I have to say that I am pleased with my grades so far (one grade is still not posted – gah!).  This last semester was tough, I won’t lie.  It was tough academically and it was tough culinarily.  I feel like I neglected the blog more than I was comfortable with and I apologize to the few of you out there that follow it.

But…I’m back!  It’s officially winter break and I’ve spent pretty much every day in the kitchen.  Just where I want to be on chilly Nebraska days.  We also got our first snow, so it looks extra wintery out there.

Every year our dear friends Sarah and Matthew throw a holiday soup party at their home.  And every year it is a lot of work for Sarah because she prepares all the soups (at least four).  This year, I offered my services and she accepted.  I am always happy to help Sarah, as she has helped me in so many different ways.

For the soup offerings, I prepared a creamy asparagus soup, which I’ve written about before.  For the party, I made it without the sausage.  However, I did make a soup with spicy chorizo, chickpeas, and kale, so sausage made an appearance.

And of course, I brought dessert.  On the menu was a Dobos torte, a banana bread bundt cake with bourbon buttermilk glaze, and pistachio and cranberry biscotti with white chocolate.  That is what I want to talk about right now.  Biscotti.

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What We Ate (Thanksgiving for Two)

In case you all were wondering, our ‘Thanksgiving for Two’ menu:
  • Brined and slow-roasted bone-in turkey breast with homemade gravy
  • Grandma Vera’s sage stuffing
  • Port and cranberry gelée
  • Kale salad with apples and hazelnuts
  • Brown sugar-roasted sweet potatoes
  • Homemade rolls
  • Maple pot de crème
  • Cardamom, orange, and chocolate ribbon cookies

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