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Early Spring HOWA 2012

Recipes

Entertain friends and relatives with homemade goodies

Dried Cherry, White Chocolate Almond Biscotti

Dried Cherry, White Chocolate Almond Biscotti

Dried Cherry, White Chocolate Almond Biscotti

2½ cup flour
1 tsp. baking powder
½ tsp. salt
1½ cup sugar
½ cup butter (room temp.)
2 large eggs
½ tsp. almond extract
6 oz. sliced almonds (3/4 c.)
6 oz. white chocolate chips (3/4 c.)
1½ cup dried cherries

  1. Preheat oven to 350° F.
  2. Line cookie sheet (13 inches x 17 inches) with parchment paper.
  3. Combine flour, baking powder, salt; set aside.
  4. In large bowl, beat sugar, butter, eggs, and almond extract together; then add flour mixture, almonds, white chocolate chips and cherries.
  5. Shape into 2-inch x 9-inch logs, place on lined cookie sheet, sprinkle with sugar.
  6. Bake for 35 minutes. Cool. Then cut into ½-inch-wide slices.
  7. Bake for 5 additional minutes on each side.

Makes approximately 24 servings

Rockys

Rockys

Rockys

¼ bar paraffin (e.g., Gulfwax®)
7 ounces chocolate
1 cup peanut butter
6 cups corn flakes
1 cup icing sugar (powdered sugar)

  1. Melt the paraffin and chocolate in a water bath.
  2. Add the peanut butter, corn flakes and icing sugar.
  3. Drop by rounded tablespoonfuls onto waxed paper-lined baking sheets. Refrigerate until firm, about 45 minutes.

Submitted by Julien Leclerc Chênevert, Ste-Anne-des-Plaines, Quebec, Canada

Gulfwax® is a candy-grade paraffin wax found in the baking aisle near the gelatin and jam-making supplies.

Have a favorite recipe?

Submit your own recipes (with a picture) via email to WorkSaver@Bobcat.com or mail to WorkSaver Magazine, 106 E. 6th Street, Des Moines, IA 50309. We may publish yours in an upcoming issue.

If your recipe is selected, you will receive a complimentary loader-shaped cookie cutter, designed specifically for Bobcat Company.