Chai Spice Almond Biscotti
If you’re not into biscotti for the same reason I haven’t been over the years then you haven’t tried these. All biscotti are not equal. This homemade version is so good you’ll want to gift a sampler to your special friends … Or maybe not! I had some expert help from Michael Chiarello or at least was influenced by a once baked biscotti cookie recipe of his. But true to the biscotti my recipe is twice baked. Instead of anise seed I used chai spices, here. I just happened to have some gray salt from Chiarello’s store (now closed?) in Yountville, California. And if you’re looking for crystallized sugar try here.
Back in the 60’s Grandmother served cake or cookies to her husband for breakfast. Who knew? How lucky he was, I thought. Today an early morning cookie with coffee is pretty commonplace. It’s not a bad thing. In fact many cookies today are packed with a nutritional value that far outweighs the calories. Pair one of these wonderful cookies with coffee, tea or milk and breakfast is that easy.
A few of my favorite Thanksgiving Breads! Take a walk through my 
Spice Cake made with applesauce I can understand. Or 
It’s Apple Season! Some of my favorite Apple Recipes for you to try. Make your own applesauce for the baked recipes with this ingredient. So easy. Just peel, core and roughly chop cooking apples. Place into your medium saucepan with a bit of water-just enough water to barely cover the bottom. Simmer until apples are applesauce consistently. Add a pinch of salt if you wish. No sugar needed. Perfect! Enjoy!
Late Summer and Fall is Birthday Season here, one birthday after another. My guys definitely have favorite cake or pie requests. My daughter, not so much. I’m always on the lookout for new recipes that just might satisfy everyone. One birthday celebration and one birthday cake might work for all. They’re aging nicely <smile> and sharing is now a really good thing. Everyone agrees my 
Chocolate is still my favorite dessert flavor. I can go days without it. But then thoughts of chocolate begin to circle and are relentless until I meet the craving. My recipe for this rich and moist chocolate pound cake does the trick. One must, the chocolate (for me) must be very very good if not the best. This recipe uses an entire cup of cocoa and it will drive the taste of this cake. You want the best available cocoa. If you haven’t an idea about what’s the best unsweetened cocoa ingredient to use check out Cook’s Illustrated’s ratings 
