This week's blog is from guest bloggers Lisa Riedl and Anna Schaber from Garnish with Lemon. Their love of cooking is second only to their love of eating. Years of answering SOS calls from friends and family about what to make for dinner spurred Lisa and Anna to launch Garnish with Lemon, a resource for approachable, seasonal recipes as well as tips that make everyday entertaining effortless. Their work has been featured in The Huffington Post, The Kitchn, Today.com, The Daily Meal and BuzzFeed. During Minnesota summers, you'll find them on the back porch, swatting mosquitoes, sampling new cocktails and solving the world's problems, including how to get their kids to eat more veggies.
When making your holiday baking plans, don’t forget to include this recipe for Gingerbread Biscotti. These spicy-sweet treats make fantastic homemade food gifts and are the perfect bite to serve with tea or coffee after dinner.
Biscotti are actually a twice baked cookie, but don’t worry, that doesn’t mean they are hard to make. Our recipe starts with Kerrygold Pure Irish Butter. Warm gingerbread spices like cinnamon, nutmeg, ginger and cloves are then combined with zesty molasses, toasted almonds and crystallized ginger to give these crunchy cookies a seasonal spin. Bake them first as logs, cool and then slice and bake them again. It’s as simple as that. Plus these Gingerbread Biscotti will keep for weeks in a sealed container, earning them gold star status as a make ahead treat during the busy holiday season.