Flancete (Flonsita)

"This recipe is an old family favorite and this year my Mom taught me how to make it.  It's a delicious pastry to make and share with family and friends this holiday season!"

In a large skillet, pour enough vegetable oil to measure about 1 inch deep.  Heat oil to 380 degrees. 

In a large mixing bowl of a stand mixer, cream together:

1 cup butter (2 sticks), softened

1 cup sugar

6 eggs

2 teaspoons vanilla

2 cups cottage cheese

To mixture, add:

7 cups flour, adding a little at a time

2 teaspoons baking powder

Mix until completely combined (Dough will be very thick).  Turn dough out onto a floured surface and knead well to make sure that all ingredients are combined.  On a large counter or table top, roll dough out to about 1/4 inch thickness and cut into 2 inch wide by 4 inch long strips.*  Cut a 1-inch slit down the middle of each strip.  Take one end of the strip, put it through the slit and pull the dough through.  Fry each strip until light golden brown on both sides.  Drain on paper towel.  Allow to cool.  When ready to serve, sprinkle with powdered sugar.  ENJOY! 

 

*Tip:  If you don't have a large area to roll out the dough, you can divide the dough up and roll it out and cut it a little at a time.    

 

Makes approximately 8 dozen pieces.  Recipe can be cut in half to make about 4 dozen pieces.

 

 



Santa's Shortbread Bites

"No matter what your baking needs are this Christmas, these shortbread bites will help you check off your holiday baking list!"



 

2-1/4 cups flour

1/4 cup cornstarch

1/2 cup sugar

1 cup (2 sticks) butter, cut into large cubes

1 Tablespoon each of red and green decorating sugar

 

Preheat oven to 350 degrees.  In a food processor, combine flour, cornstarch and sugar.  Add cubed butter and process until mixture resembles fine sand.  Add red and green decorating sugars and mix until sugars are distributed throughout dough.  Press dough into an 8x8 pan that has been sprayed with non-stick cooking spray.  Run a knife horizontally and vertically through the dough, pushing down about half the thickness of the dough, to create squares.  (Scoring the dough will make it easier to cut the shortbread when it's cool.)  Bake at 350 degrees for 35-40 minutes or until golden brown.  Allow to cool for about 20 minutes and cut through shortbread along scored lines.  ENJOY!

 

Chocolate & Peanut Butter Bars

"Bars with peanut butter chips, Hershey's chocolate bars and Reese's mini peanut butter cups-Does it get any better than this?"

 "Oh My, this picture says it all doesn't it?" 

 

1 cup brown sugar

2/3 cup softened butter

1/4 cup milk

1 teaspoon vanilla

2 cups flour

10 ounce bag of Reese's peanut butter chips, divided

4.4 ounce Hershey's chocolate candy bar, broken into pieces

Reese's peanut butter cup minis, for garnish (from 8 ounce bag)

 

Preheat oven to 350 degrees.  With an electric mixer, combine brown sugar, butter, milk, vanilla and flour.  (The mixture will be like a thick cookie dough.)  Stir in 1/2 of the bag of peanut butter chips.  Using fingers, press dough into a non-stick 9x13 pan.  Bake at 350 degrees for 28-30 minutes.  Remove from the oven and evenly place pieces of Hershey's chocolate bar on top.  Allow to sit for about 5 minutes to allow chocolate to melt.  Using a knife, spread chocolate out to edges of bars.  Allow to cool for about 30 minutes and then sprinkle remaining peanut butter chips over the top.  Cut into squares and serve with mini Reese's cups on top for garnish.  

 

TIP:  I love these bars slightly warm so I heated the leftover cooled bars in the microwave for about 10 seconds before serving.    

Pumpkin Spice Snickerdoodles

"Don't you just love old-fashioned recipes?  I do!  They are always delicious, made with simple ingredients and have a way of bringing back special memories when you eat them.  These cookies are a perfect example of that.  They are chewy, sweet and just like the old fashioned ones, only YUMMIER with just a hint of nutmeg.  Bake some today and then pour yourself a big glass of milk and sit back and enjoy your special memories!"

 

Makes about 2 dozen cookies

 

1/2 cup or 1 stick of butter, softened

1 cup sugar

1-1/2 cups flour

1 egg

1 teaspoon vanilla

1/4 teaspoon baking soda

1/4 teaspoon cream of tartar

 

Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugar.  Add flour, egg, vanilla, baking soda and cream of tartar.  Mix until well combined.  (The mixture will appear crumbly, but will come together when you form it with your hands.)  Form into balls by rolling about 1 Tablespoon of dough in between the palms of your hands.  Roll balls in Pumpkin Pie Spice Sugar (recipe follows). 

 

Pumpkin Pie Spice Sugar

1/4 cup sugar

1 teaspoon Pumpkin Pie Spice    

 

In a small bowl, combine sugar and pumpkin pie spice.  Roll balls of cookie dough in sugar mixture until completely covered.  Place cookies 2 inches apart on non-stick cookie sheets.  Bake at 375 degrees for 10-11 minutes or until edges are golden brown. 

Grandma's Shortbread Cookies

"This family recipe was given to us by my Grandma.  I wait all year for the holidays, because I know that my sweet husband will make these cookies for me.  They are the best shortbread cookies I've ever tasted!"

 

2 cups softened butter

2 cups powdered sugar

2 eggs

3 teaspoons almond extract

2 teaspoons vanilla extract

5 cups flour

1/2 teaspoon salt

 

 

Cream together butter and powdered sugar.  Add eggs and extracts.  In a separate bowl, combine flour and salt and gradually add to creamed mixture.  Form dough into 2 disks and wrap in plastic wrap.  Chill dough for about 30 minutes.  Roll out on a floured work surface to 1/4 inch thickness and cut into shapes using cookie cutters.  Place cookies on a non-stick baking sheet and bake at 375 degrees for 12-16 minutes or until the edges of the cookies are just golden brown.  Cool completely and frost with Almond Butter-Cream Icing.  (Recipe follows.)

 

Almond Butter-Cream Icing:

2 sticks or 1 cup of butter, softened

1 cup of shortening

2 pound bag of powdered sugar

2 teaspoons almond extract
1 teaspoon vanilla extract
food coloring

Light corn syrup or water to thin icing to desired consistency*

  

In the bowl of a stand mixer, cream together butter and shortening. Add powdered sugar a little at a time until all combined. Add almond and vanilla extracts.  Add food coloring, if desired.   Frost cookies using decorating bag and star tip or spread icing with an off-set spatula.

*TIP:  If icing is too thick, you may add light corn syrup or water, 1 Tablespoon at a time, until the icing is the consistency you want.     

Candy Corn Cookies

"These cookies would be perfect for your Trick-or-Treaters, Fall Bake Sales or Halloween Class Parties!" 

1 cup butter, softened

3/4 cup sugar*

3/4 cup brown sugar*  

1 teaspoon pure vanilla extract

2 large eggs

2-1/4 cups flour*

1 teaspoon baking soda

1 teaspoon salt

11 snack-size bars from (9.45 ounce) bag of Hershey's candy corn snack-size candy bars, chopped

candy corn candies for decorating

  

Preheat oven to 375 degrees.  In a large mixing bowl, cream together butter and sugars.  Add vanilla extract (and water if High Altitude*).  Mix in eggs until thoroughly combined.  In a separate bowl, mix together flour, baking soda and salt.  Add to creamed mixture a little at a time until completely combined.  Stir in chopped candy bars.  Spoon by heaping Tablespoons onto greased cookie sheets, flattening slightly.  Bake at 375 degrees for 8-9 minutes.  Remove cookies from the oven and immediately firmly press candy corn into warm cookies to decorate.  

 

*If you live at High Altitude like I do:  Increase flour to 2-1/2 cups; increase both sugars to 2/3 cup each; and add 2 teaspoons of water when you add the vanilla.  

 

Makes about 2-1/2 dozen cookies.

 

Chopped Hershey's Candy Corn snack-size candy bars (found with the Halloween candy) 

 

 

Lemon Bar Biscotti

"If You love Lemon Bars, You will LOVE, LOVE, LOVE this Biscotti!  It's so yummy with coffee in the morning or with tea at the end of the day and it makes a delicious dessert too."

1-1/4 cups sugar
1 stick or 1/2 cup butter, softened
2 eggs
zest from 2 lemons, 2-3 teaspoons
2 Tablespoons fresh lemon juice
3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs, lemon zest and lemon juice.  Stir in flour, baking powder and salt and mix until combined.  Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

After cooling, cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for an additional 10-15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire racks.  Drizzle with or dunk ends in Lemon Drizzle (Recipe follows).

Lemon Drizzle:
1 (11 ounce) package of white chocolate chips
1 Tablespoon shortening
1 teaspoon lemon extract
10 drops of yellow food coloring
1 Tablespoon vegetable oil
Powdered sugar for dusting

Melt white chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract and food coloring.  Mixture will become thick so stir in vegetable oil to thin into a drizzling consistency.  Drizzle over cooled biscotti or dunk ends of biscotti into melted chocolate.  Allow Lemon Drizzle to set and then dust biscotti with powdered sugar.  Serve with coffee, tea or enjoy as a yummy dessert.

Let's Celebrate! Cream Cheese Cookie Bars

"I made these cookie bars for a family barbecue recently and everyone enjoyed them.  Whether you are serving them at a Special Birthday Bash or sharing them with the special people in your life, these cookies are a fun addition to any gathering.  They would be perfect for bake sales too!" 

 

1/2 cup or 1 stick butter, softened

1-(3 ounce) package cream cheese, softened

2 cups flour

1 cup sugar

1 egg

1/4 cup milk

1-1/2 teaspoons cornstarch

1/2 teaspoon baking powder

1/2 teaspoon almond extract

1/2 teaspoon vanilla

1/3 cup jimmies sprinkles

 

Preheat oven to 350 degrees.  In a large bowl of a stand mixer (I used a stand mixer because the dough is thick.) cream together butter and cream cheese.  Add flour, sugar, egg, milk, cornstarch, baking powder, almond extract and vanilla and mix until all ingredients are well combined.  Stir in jimmies.  Spoon dough into a 9x13 pan that has been sprayed with non-stick cooking spray with flour.  Using your fingers, press dough evenly into pan.  Bake at 350 degrees for 20 minutes.  Allow to cool and frost with Whipped Cream Cheese Buttercream Frosting (Recipe follows).

 

Whipped Cream Cheese Buttercream Frosting

1/2 cup or 1 stick butter, softened

1-(3 ounce) package cream cheese, softened

2 Tablespoons vegetable shortening (Crisco)

1-(1 pound box) of powdered sugar

1 teaspoon vanilla

1 teaspoon almond extract

food coloring, desired color (I made peach frosting by adding 3 drops of red and 2 drops of yellow.)

Sprinkles for decorating

 

Using the whip attachment of a stand mixer, cream together butter, cream cheese and shortening until light and fluffy.  Add powdered sugar a little at a time until all combined.  Add vanilla, almond extract and food coloring.  Whip for 2-3 minutes.  Frost cooled cookie bars.  Decorate with Sprinkles.

 

*Tip:  I used a pizza cutter to slice the cookie bars into squares.     

 

Variation:  You could tint the frosting any color that fits your occasion and use any combination and color of jimmies and sprinkles too!     





Pineapple Drop Cookies

"These cookies are so soft and yummy!  I love when my Mom makes them and recently I made them for the first time.  They are so easy to make but so hard to stop eating!"

3-3/4 cups flour
1 teaspoon baking soda
1 teaspoon salt

1/2 cup or 1 stick butter, softened

1-1/2 cups sugar

2 beaten eggs

1 teaspoon lemon juice

1 (1 pound 4 ounce) can of crushed pineapple, un-drained

Preheat oven to 350 degrees.  In a large bowl, combine flour, baking soda and salt; set aside.  In a mixing bowl, cream together butter and sugar (mixture will be crumbly).  Mix in eggs, lemon juice and pineapple until smooth.  Stir in flour mixture a little at a time until all combined.  Drop by heaping Tablespoons onto non-stick or Sil-pat lined cookie sheets and bake at 350 degrees for 12 minutes (the edges of the cookies will be slightly golden brown).  Cool on cookie sheets for five minutes and then place on cooling racks to cool completely.  Store cookies in air-tight container to keep soft.  Makes about 3 dozen yummy cookies.

 

This recipe was featured on Tumbleweed Contessa's What'd You Do This Weekend? Link Party .

German Chocolate Cookies

"My mom makes these delicious cookies.  They come together so easily because you use a boxed German chocolate cake mix and canned coconut pecan frosting."

  "German chocolate cake made easy!"

1 boxed Duncan Hines German Chocolate Cake Mix

3/4 cup flour

1/2 cup sugar

3 eggs

1/2 cup vegetable oil

1 container of Duncan Hines Creamy Home-Style Coconut Pecan Frosting

 

Preheat oven to 350 degrees.  Using a mixer, combine cake mix, flour, sugar, eggs and oil until fully combined.  Spoon by tablespoons onto a non-stick cookie sheet, about 2 inches apart.  Bake for approximately 10 minutes at 350 degrees.  Allow cookies to cool completely and ice with Coconut Pecan Frosting.  ENJOY!!!    

                                                               Check out my recipe on Jam Hands

Springtime Lemon and White Chocolate Chip Cookies

"These cookies are so easy to make because they start with a boxed cake mix.  I used lemon cake mix and added Springtime sprinkles to make them into the perfect Easter treats."

1-(18.25 ounce) lemon cake mix, dry

2 eggs

1/2 cup cooking oil

1/4 cup flour*

1 cup white chocolate chips

2-3 Tablespoons decorating sprinkles (I used a Springtime mix that included little chicks, bunnies and flowers.)

Preheat oven to 350 degrees.  In a large mixing bowl, combine cake mix, eggs, oil and flour*.  Mix well until thoroughly combined.  (Dough will be thick.). Stir in white chocolate chips and sprinkles.  Using a small scoop or Tablespoon, form cookies into a ball and place onto a non-stick or silicone lined cookie sheet.  Bake at 350 degrees for 10 minutes.  Cool on cookie sheet for a few minutes and then continue cooling on cooling racks.

*If you don't live at high altitude, you may not need to add the flour to this recipe. My suggestion is to mix the cake mix, eggs and oil together and if the mixture is too thin, you can then add the flour. Where I live in Wyoming, adding the flour made the perfect cookie dough.  However, when my sister made these cookies where she lives in the Pacific Northwest, the flour made the dough too thick. 

TIP:  You can use any flavor cake mix and substitute any mix-ins to make cookies that your family will love.  For example, you can use a carrot cake mix and stir in a cup of chopped walnuts or mix in 1 cup of chopped Andes mints into a chocolate cake mix.  The combinations are endless!  

White Chocolate Almond Biscotti

"This is a delicious Biscotti that is flavored with almond and drizzled with a White Chocolate Almond Drizzle."   

 

1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon vanilla extract
6 ounces or 1/2 bag of white chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in white chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with White Chocolate Almond Drizzle (Recipe follows).

White Chocolate Almond Drizzle:
6 ounces or 1/2 bag of white chocolate chips
1 teaspoon shortening
1 teaspoon almond extract

Melt white chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract.  Drizzle over cooled biscotti.

Peppermint Chocolate Chip Biscotti

"A yummy biscotti perfect for Christmas!"

1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 10 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with Peppermint Chocolate Drizzle (Recipe follows).

Peppermint Chocolate Drizzle:
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips
1 teaspoon shortening
1 teaspoon peppermint extract
2 candy canes, finely crushed

Melt chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extract.  Drizzle over cooled biscotti.  Sprinkle with crushed candy canes.

"Perfectly packaged for Christmas gifts!" 

Pumpkin Cookies with Maple-Vanilla Buttercream Frosting

"These Pumpkin Cookies are perfect for Fall.  Whether you make them for Halloween treats or Thanksgiving goodies, they are a perfect addition to your holiday baking.  The moist pumpkin cookies are delicious on their own, but the Maple-Vanilla Buttercream Frosting makes them absolutely IRRESISTIBLE!"



1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 egg
1 teaspoon vanilla
1 cup canned pumpkin
1 cup crushed pineapple, drained very well
2-1/2 cups flour
1 cup quick cooking oats
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1 cup white chocolate chips
1 cup chopped walnuts

Cream together the butter, brown sugar and sugar.  Add egg, vanilla, pumpkin and pineapple; Combine well.  In a separate bowl, blend together the flour, oats, baking soda, salt and cinnamon; Add to the creamed mixture and blend completely.  Add white chocolate chips and walnuts.  Drop by heaping Tablespoons onto non-stick cooking sheets.  Bake at 350 degrees for 13-15 minutes.  Cool on wire racks.  Frost with Maple-Vanilla Buttercream Frosting (Recipe follows).

Maple-Vanilla Buttercream Frosting
1 cup butter, softened
1 pound (16 ounce) box of powdered sugar (or 1/2 of a 2 pound bag)
1 teaspoon vanilla
1 teaspoon maple flavoring
3 Tablespoons milk
Pumpkin Pie Spice

Cream together butter and powdered sugar.  Add vanilla, maple flavoring and milk.  Blend until smooth and creamy.  Spread on cooled cookies and sprinkle with desired amount of pumpkin pie spice.

To decorate cookies:
I topped the cookies with candy corn.  You could also decorate them with candy pumpkins or any Fall sprinkles or decorations.

Eggnog Cookies

"My Husband loves, LOves, LOVES Eggnog and these cookies taste just like the classic holiday drink.  They have become one of our favorite Christmas cookies and we love to sprinkle them with fresh grated nutmeg!"

Cookie:

1 cup butter, softened

3/4 cup brown sugar

1 egg

1 teaspoon vanilla

2 1/2 cups flour

1 teaspoon ground nutmeg

1/4 teaspoon salt

 

 

Cream together butter and brown sugar.  Add egg and vanilla and mix thoroughly.  In a separate bowl, combine flour, nutmeg and salt and add gradually to butter mixture.  Mix until completely combined.  Form cookie by rolling 1 Tablespoon of dough into a ball.  Flatten the ball and place it onto a non-stick cookie sheet, spacing cookies about 2 inches apart.  Bake at 350 degrees for 10 minutes or until the edges are slightly golden brown.  Remove from the oven and allow to cool completely.  Frost with Eggnog Butter-Cream Icing.

 

    

Eggnog Butter-Cream Icing:

1 stick or 1/2 cup butter, softened

2 1/2 cups powdered sugar

1 teaspoon rum flavoring
1 teaspoon pure vanilla extract
1/4 cup Coffee-mate Eggnog Latte coffee creamer*
ground nutmeg

 

Cream together butter and powdered sugar a little at a time until well combined. Add rum flavoring and vanilla extract.  Mix in coffee creamer.  Frost cookies.  Sprinkle with nutmeg.

 

 

*If you can't find Eggnog creamer, you may substitute eggnog.

 

Peanut Butter Chocolate Chip Cookies or PBC's (for short)

"My husband created these wonderful cookies one weekend when we were craving something sweet and boy did they hit the spot!  Chocolate and peanut butter have been, and will always be, a perfect combination!"

2-1/4 cups flour*

1 teaspoon baking soda

1 teaspoon salt

1/2 cup butter, softened

1/2 cup peanut butter

3/4 cup sugar*

3/4 cup brown sugar*  

1 teaspoon pure vanilla extract

2 large eggs

1-(11.5 ounce) bag of milk chocolate chips

1/3 cup chopped peanuts

Preheat oven to 375 degrees.  Mix together flour, baking soda and salt.  In a large mixing bowl, cream together butter, peanut butter and sugars.  Add vanilla extract.  Mix in eggs until thoroughly combined.  Add dry ingredients, 1/4 cup at a time, mixing well after each addition.  Stir in chocolate chips and nuts.  Spoon about 2 Tablespoons of cookie dough onto a greased cookie sheet and using a fork, flatten each cookie by making a criss-cross configuration by pressing down with the fork one direction and then the other direction.  Bake at 375 degrees for 8-12 minutes.

*For High Altitude:  Increase flour to 2-1/2 cups, plus 2 teaspoons of water.  Also increase sugars to 2/3 cup each.            



"We love to bake on a Silpat or silicone baking sheet.  The cookies never stick." 

Orange Almond Chocolate Chip Biscotti

"I make this biscotti for my cousin's Birthday present every year.  It's delicious dipped in your morning coffee or in a glass of ice cold milk!"

Dough should resemble chocolate chip cookie dough.

Form dough into 2 rectangles on large cookie sheet that has been sprayed with non-stick cooking spray or I use my silpat or silicone mat to prevent sticking. 

After first baking time, slice biscotti with a bread or serrated knife.

After slicing, lay biscotti cut-side down on baking sheet for final baking.

Semi-sweet and vanilla chips with shortening ready for melting.

Place waxed paper underneath biscotti that has been placed on cooling rack.  The waxed paper will catch chocolate that drips off biscotti when drizzling.  This will make clean-up much easier!   

Drizzle biscotti with chocolate.

Ready for munching!

RECIPE:
1 cup sugar
1 stick or 1/2 cup butter, softened
2 eggs
3 to 3-1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon almond extract
1 teaspoon orange extract
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips

Preheat oven to 350 degrees.  In the bowl of a stand mixer, cream together sugar and butter.  Add  eggs and extracts and mix until combined.  Stir in flour, baking powder and salt.  (I always start out adding only 3 cups of flour and checking to see how dry the dough is.  If the dough is too wet, then I add the other 1/2 cup of flour.)  Stir in chocolate chips.

Divide the dough into two equal portions.  Roll out each portion and shape into 10x3 inch rectangles and place on an ungreased baking sheet.  Bake for 20 minutes.  Cool on baking sheet for 15 minutes.

Cut each rectangle crosswise into 1/2-inch slices.  Place slices cut sides down on cookie sheet.  Bake for approximately 15 minutes or until light golden brown.  Remove from the cookie sheet and allow to cool on wire rack.  Drizzle with Orange Almond Chocolate Drizzle (Recipe follows).

Orange Almond Chocolate Drizzle:
6 ounces or 1/2 bag of miniature semi-sweet chocolate chips
1 teaspoon shortening
1 teaspoon almond extract
1 teaspoon orange extract

Melt chocolate chips with shortening in a saucepan on low heat.  Remove from heat and add extracts.  Drizzle over cooled biscotti.

TIP:  I have also used white chocolate chips to make a drizzle for the biscotti.  It's really yummy when you drizzle the biscotti with both kinds of chocolates!