Tea, Biscotti, and Me

This weekend I had the privilege of appearing at another Afternoon Tea with the Author, this time in Anderson, SC.  The women I met were warm and welcoming.  When we offered gifts to those who asked questions, Lois was quick to jump in, asking when I gave my life to God.  Since I write Christian fiction, I was actually a bit surprised this question hadn’t come up in my previous Tea events.  I was nine when I first prayed for God to come into my heart, and I remember actually thinking a little person was going to come live inside my heart.  I enjoyed talking with these gracious Southern women, sharing about my writing process, and where I get my ideas.

The food was wonderful too.  I love biscotti and was thrilled to see a plate of homemade biscotti sandwiched between fresh scones and a cranberry-coconut bar that was to die for.  Of course I couldn’t leave with out getting the biscotti recipe.  If you give it a try let me know what you think.

Pistachio- Craisin Biscotti

Line a heavy, large baking sheet with parchment paper.

Whisk 2 cups flour with 1 1/2 tsp. baking powder.  Set aside.

Beat 3/4 cup sugar, 1/2 cup unsalted butter, 1 tsp. grated lemon zest & 1/4 tsp. salt.

Beat in 2 large eggs – one at a time.  Add the flour mixture just ’til blended.

Stir in 3/4 cup chopped pistachios & 2/3 cup craisins.

Form the dough into a 13″ long, 3″ wide log on the parchment sheet.  Bake until lightly golden, (about 40 min.)  Cool 30 min.

Place log on a cutting board.  Using a sharp serrated knife, cut the log on a diagonal into 1/2 to 3/4″ thick slices.

Arrange the biscotti, cut side down, on the baking sheet.  Bake again ’til pale golden. (about 15 min.)

Transfer biscotti to a rack & cool completely.

These may be served plain or dipped in dark or white chocolate & set on rack to set.

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