I love to get together with friends for a cup of coffee and so when I saw this Perfect Blend stamp set in the 2013 Catalog I couldn’t resist adding it to my ever growing coffee and tea themed items. I could easily see making all kinds of gifts and cards with this cute little set that has such great sentiments.
So today I thought I would share with you one of my projects that I made using this cute little Perfect Blend stamp set. It was a gift for a special friend that held two of my homemade and oh sooo decadent chocolate-almond biscotti – hopefully she took a few minutes to enjoy them over a relaxing cup of coffee, before getting back to the hustle and bustle of the holiday season.
I made this gift box using one of our Tag a Bag Gift Boxes – these little boxes really makes things quick and easy. And I used our Season of Style Designer Series Paper since this pattern felt kind of coffee house-ish to me along with the Gift Bow Bigz L Die from the Holiday Catalog.
I made a quick video tutorial so you can see how I made this Fancy Bubble Bow below:
The Gift Bow die makes this Fancy Bubble Bow really so easy to make – And did you know that this great die is in the Holiday Catalog?
Yikes – That means it is only available until January 2nd! So if you have been wanting one for yourself too, why not get one now before they’re gone?
I bet you’re wondering if I’m going to share the recipe, right?
This recipe was given to me by my friend Helen – so I call them Helen’s Chocolate-Almond Biscotti.
Helen’s Chocolate-Almond Biscotti
½ c. butter, softened
1 ¼ c. sugar
2 eggs
1 tsp. almond extract
2 ¼ c. flour
¼ c. cocoa
1 tsp. baking powder
¼ tsp. salt
1 c. almonds, sliced or chopped
Preheat oven to 350 degrees. Beat buter and sugar in large bowl until blended. Add eggs and almond extract; beat until smooth. Stir together flour, cocoa, baking powder and salt; gradually add to butter mixture, beating until smooth. Dough will be thick. Stir in almonds with wooden spoon.
Divide dough in half. With lightly floured hands shape each half into a rectangular log about 2 inches in diameter and 11 inches long; place on cookie sheet lined with parchment paper at least 2 inches apart.
Bake 30 minutes or until logs are set. Remove from oven, cool on cookie sheet 15 minutes.
Using a serrated knife, cut logs diagonally, using a sawing motion, into ½ inch slices. Arrange slices, cut sides down, close together on cookie sheet.
Bake 8 to 9 minutes. Turn slices over; bake an addition 8 to 9 minutes. Remove from cookie sheet; leave on parchment paper and cool.
Drizzle with glaze or dip ends into glaze.
Helen’s Chocolate Glaze
Place 1 c. semi-sweet chocolate chips and 1 tablespoon shortening into small microwaveable bowl. Microwave at High 1 to 1 ½ minutes or until smooth when stirred. Drizzle or dip.
I’ve even experimented with the recipe a bit and came up with my own version for those allergic to nuts by just substituting a couple things. I thought they were pretty good too, so here you go.
Double Chocolate – Orange Biscotti
Substitute Orange Extract for Almond and Mini Chocolate Chips for almonds.
These biscotti are a little extra work – but oooh, sooo worth it when you sit down with your cup of coffee and start to dunk! Even Larry loves them and he doesn’t wait for the coffee!!
Hmmmm…I think it is time for a cup of coffee. How about you?
Supplies:
Stamp Set: Perfect Blend (130745/131392)
Inks: Chocolate Chip Classic Ink (126979)
Paper: Season of Style Designer Series Paper (132340) and Very Vanilla Card Stock (101650)
Accessories: Tag a Bag Gift Boxes (130927), Big Shot (113439), Gift Bow Bigz L Die (129977), Deco Labels Collection Framelits (130102), Paper Snips (103579), Bone Folder (102300), Glue Dots (103683)
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