AUTUMN leaves

There is just something about this time of year that makes me  smile. Something about sweaters, scarves, tights, and boots that makes me feel like everyday is special.

Fall says that Thanksgiving, my birthday (!!!!), Christmas Eve, Christmas, New Year's...and all the memories that the holidays bring, are approaching. 

 I love the crispness in the air. The vibrant colours of the trees. The sound of fallen leaves crunching underfoot.

I don't know if I have ever appreciated and anticipated fall like I have this

year... Maybe I'm just getting 

older! hehe ;) Whatever the case may be, the feeling is there, and I quite like it.

 

 

We went to the pumpkin patch last Sunday. Here are some pictures I took there...

Lavender Biscotti with Pistachio (Almond!) and Cranberries:
Adapted from uTry.it

2 cups all-purpose flour
1 1/2 teaspoons baking powder
3/4 cup sugar
4 ounces (1 stick) unsalted butter, room temperature
1 tablespoon dried lavender
Zest of 1/2 a lemon, grated (I used lemon extract because I did not have a lemon to get lemon zest from)
1/4 teaspoon salt
2 large eggs
3/4 cup pistachios, coarsely chopped (I used coarsely chopped almonds. Pistachios are pretty pricey!)
3/4 cup dried cranberries

Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or silpat, set aside.

In a medium bowl, whisk the flour and baking powder together. In the bowl of a stand mixer with paddle attachment on medium speed, cream the sugar, butter, lavender, lemon zest, and salt until light and fluffy. Beat in the eggs, 1 at a time.  Turn mixer to low, add the flour mixture slowly until just combined. Fold in the pistachios and cranberries with a rubber spatula.

Slightly flour both hands, transfer the dough onto the prepared baking sheet.  Form the dough into a log.  Approximately 14-inch in length and 3-inch in width. Bake for 35 minutes or until light golden on the edges. Let it cool on a wiring rack for 30 minutes.

Transfer the log onto the cutting board. With a sharp serrated knife, cut the log on a diagonal into 1/2-inch thick slices. Return biscotti to the same baking sheet, arrange the biscotti cut side down. Bake the biscotti for another 15 minutes or until they are pale golden. Transfer the biscotti to a wiring rack and let them cool completely.


These were really tasty! Next time I think I would leave out the lavender just because I'm not in love with the taste :)