Recipes for Scones & Biscotti

Ahhh --- The Christmas quilting rush is through! And with an entire week to spare. That's an all time record for SoSews Quilts! Having employees to share the work load is SO wonderful. Thanks Margi, Tim & Aaron!! You've given me the most priceless gift this year - time. So many things I want to do with it. First on the list is baking.

All weekend, I've been working on holiday treat bags for customers and friends.

Chocolate-Cherry Biscotti & Raisin Scones

Chocolate-Cherry Biscotti

• 2 cups all-purpose flour
• 1 cup whole wheat flour
• 1/4 teaspoon salt
• 1 cup sugar
• 3 large eggs
• 2 tablespoons vegetable oil
• 2 teaspoons vanilla extract
• 1 1/2 teaspoons almond extract
• 2/3 cup dried tart cherries
• 1/2 cup mini semisweet chocolate chips
• cooking spray

1. Preheat oven to 350*.

2. Lightly spoon flours into dry measuring cups, and level with a knife. Combine flours and salt in a bowl; stir well with a whisk.

3. Beat sugar and eggs with a mixer at high speed until thick and pale (about 4 minutes). Add oil and extracts, beating mixture until well blended. Add flour mixture, beating at low speed just until blended. Stir in dried cherries and chocolate chips.

4. Divide dough in half; turn out onto a baking sheet coated with cooking spray. Shape each portion into a 10-inch-long roll, and flatten to 1-inch thickness. Bake at 350* for 25 minutes or until lightly browned. Remove rolls from pan; cool 10 minutes on a wire rack. Reduce oven temperature to 325*.

5. Cut each roll diagonally into 20 (1/2 inch) slices. Place slices, cut sides down, on pan. Bake at 325* for 10 minutes. turn cookies over, and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool). Remove from pan; cool completely on wire rack. Yield: 40 biscotti (serving size: 1 biscotti).

*Recipe is from Cooking Light - Annual Recipes 2002 cookbook.

Raisin Scones

The recipe for these wonderful scones is available here The recipe makes a very sweet scone, so I cut the sugar in half.