Tea on Tuesday, and some looming on the net

Just a few fun loomings to share with you before we have tea. The Loom Class Group at yahoo groups is making a darling bunny washcloth designed by KellyKnits this week. Brenda the Loom Lady has posted her amazing "LoomChet" patterns for granny squares. Tanya at Made by Telaine has shared two more beautiful stitch patterns from her Friendly Scarf Project, (the drop seed stitch is especially nice,) and Helen at My Heart Exposed is having a one year anniversary contest, with wonderful prizes, to celebrate the first year of her fiber dying business. Happy Birthday and congratulations Helen!

Chocolate Amaretto Biscotti

Although biscotti are traditionally made crisp to dip in coffee, this softer version will be perfect on the tea table. This cookie is rich in chocolate and walnuts, and flavored with just a hint of Amaretto, with a delicious result. The biscotti can be prepared up to 4 days ahead if kept in a well sealed container between sheets of waxed paper or parchment paper.

2 cups flour

1/3 cup unsweetened Dutch processed cocoa powder

1/4 tsp. (kosher) salt

1/4 tsp. baking powder

1 cup sugar

3 large eggs

1 TBSP. vegetable oil

1 TBSP. Amaretto

1/4 tsp. vanilla

2/3 cup walnuts, chopped and lightly toasted

powdered sugar

Pre-heat oven to 350 degrees. Line a baking sheet with parchment paper. In a large bowl, whisk together the flour, cocoa, salt, baking powder, walnuts and sugar. In a separate bowl, combine the eggs, vanilla, oil and Amaretto. Stir the wet ingredients into the dry with a fork. Stir until a soft ball of dough is formed. With your hands, gently knead the dough a few times. Divide the dough into two portions. Shape each portion into a log about 3 inches wide and 8 inches long, and 3/4 inch thick. Place on the parchment lined baking sheet. Bake for 25 minutes at 350 degrees. Remove biscotti from the oven and let stand a few minutes on the baking sheet. With a serrated knife, slice off the ends. Cut the logs into 10 slices each. Lay the slices on the parchment cut side up, and bake an additional 10 minutes at 350 degrees. Cool on the baking sheet. While the biscotti are still warm, roll the tops in a dish of powdered sugar.

Copyright 2011 by Invisible Loom and Craft, Renee Van Hoy. All Rights Reserved. Personal Use Only.