BOOSCOTTI….BISCOTTI FOR HALLOWEEN!
or
Delicious every ‘witch’ way!! 
I have now decided to blog hop & try recipes at my own pace rather than join up with more groups because it stresses me out. I find deadlines taking a bit of the fun away sometimes, in addition to the sugar overdose the family is getting. Also, sonny boy has got into a luscious dessert habit of late, & sits there singing for his supper, expecting dessert to turn up thereafter. Mean ole me changed that as soon as I saw the habit emerging. With the holiday season coming up, there’s enough sweet popping out of everywhere.
Back to my blog hopping. Made this variant of TWD’s biscotti from Gretchen’s blog with roasted almonds & dark chocolate chips. A fabulous, crunchy biscotti, with JOY in every bite! It was fun dressing up some too. I had Halloween sprinkles that my sis from Houston sends me every year, so I gave my biscotti Halloween flavour & made it into BOOscotti! 
The little fellow on the straw is part of the Halloween goodies I receive annually from my elder sis in Dallas! The kids have a blast with spiders, scary pumpkin faces, masks etc!
Lenox Almond Biscotti as taken from Canela & Comino
adapted from Baking From my Home to Yours
by Dorie Greenspan
Ingredients:
1 1/2 cups of flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt
1/2 cup of yellow cornmeal
8 tablespoons of unsalted butter, softened
1 cup of sugar
2 large eggs
1 1/2 teaspoons of pure almond extract
3/4 cup of almonds; roasted & chopped 
Method:
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Preheat the oven to 350F. Line a baking sheet with parchment paper.
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Whisk the flour, baking powder, salt and cornmeal together. (If you are adding ground spices, add them to this mixture before combining.)
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Beat the butter and sugar together at medium speed for 3 minutes, until very smooth. Add the eggs and continue to beat, scraping down the bowl as needed, for another 2 minutes, or until the mixture is light, smooth and creamy. Beat in the almond extract. Reduce the mixer speed to low and add the dry ingredients, mixing only until they are incorporated. You’ll have a soft, stick-to-your-fingers dough that will ball up around the paddle or beaters. Scrape down the paddle and bowl, toss in the almonds and mix just to blend.
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Scrape half the dough onto one side of the baking sheet. Using your fingers and a rubber spatula or scraper, work the dough into a log about 12 inches long and 1 1/2 inches wide. The log will be more rectangular than domed, and bumpy, rough and uneven. Form a second log with the remaining dough on the other side of the baking sheet.
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Bake for 25 minutes, or until the logs are lightly golden but still soft and springy to the touch. Transfer the baking sheet to a rack and cool the logs on the baking sheet for 30 minutes.
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Using a wide metal spatula, transfer the logs to a cutting board and, with a long serrated knife, trim the ends and cut the logs into 3/4-inch-thick slices. Return the slices to the baking sheet, setting them again on the same sides as before and slide the sheet back into the oven.
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Bake the biscotti at 350F for another 25 minutes, or until they are golden and firm. Transfer them to racks and cool to room temperature.
What do skeletons say before eating?
Bone-Appetit’!
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Deeba @ PAB
About me: I am a freelance food writer, recipe developer and photographer. Food is my passion - baking, cooking, developing recipes, making recipes healthier, using fresh seasonal produce and local products, keeping a check on my carbon footprint and being a responsible foodie! I enjoy food styling, food photography, recipe development and product reviews. I express this through my food photographs which I style and the recipes I blog. My strength lies in 'Doing Food From Scratch'; it must taste as good as it looks, and be healthy too. Baking in India, often my biggest challenge is the non-availability of baking ingredients, and this has now become a platform to get creative on. I enjoy cooking immensely as well.
21 Comments
Rico
I love biscotti, with a lovely strong cuppa of coffee, yum.
As nice as my egg white cake, that I just placed on my blog to use left over egg whites.
Nags
hahaha, love the play on words 😀 and the cute cute skeleton! 🙂
Yasmeen
Hope you have a Booolicious Halloween,Deeba:). The biscotti look spooky:). Please collect a sweet award for you at my blog.
Gloria
These are lovely Deeba!! I love them!! Hey I want to tell you I made the Ricotta for this pie I made .
I think you have there natural yogurts isn’t???
You take 8 natural whole yogurt (about 170 grs. c/u) place in a pot whit water to 3/4 of the pot to medium heat (here are the typical with plastic jar) let by 15 minutes aprox. (dont worry by the jars) let chill, open the jars and place in a coliander to dry (about 1 hour) add a pinch of salt and a tablespoon of double cream, and you have your Ricotta (Daugther eat with bread this too)Any doubt ask me in blog or by mail!!
A chef of here give this recipe (you know I live at the countryside) xxxgloria
Bellini Valli
These “boo”scotti are “spook”tacular Deeba. I’m sure the entire family loved them:D
Manggy
I totally hear ya regarding deadlines, Deeba. And while it might seem mean now, in the long run you’re doing what’s best for the kiddies. Show him this comment if he’s feeling pouty 😛
Meanwhile, good job on the biscotti! I’m sure kiddo really appreciated it!
Alexa
This such a cute idea… I love the it! Bone-appetit to you too Deeba. 🙂 You are so creative.
Núria
I agree with you in many things here: blogging can get stressful and event deadlines don’t help!
My daughter also loves desserts and I rather want her to eat fruits!
Have a great weekend Deeba and save some biscotti for meeeeeeeeeee!
Helene
I know what you mean with blog events & deadline.
Lovely biscottis, I love them.
Jeanne
Booscotti – you crack me up 🙂 And I hear you about deadlines – I sometimes feel guilty about not joining in more events regularly, but in the end you just become a slave to events, rather than cooking at your own pace! The booscotti look fantastic, btw.
Clumbsy Cookie
Cool cool biscotti! They really are a lot of fun all decorated for halloween! I can’t wait to see what your blog will look like with the new look!
Reeni
They are so cute and yummy looking! It is fun to decorate them. Happy Halloween!
Tartelette
These are great! Love the pictures too! Put me in the perfect Halloween mood!
Purnima
Hey Deeba, Happy Halloween, Happy DIWALIIIII! Where is the Diwali post gone?? 😀
The boo’ ed scottis look great..lovely write up..enjoyed reading, also the skeleton is kinda cuteeeee!
Divya Vikram
Right in time for halloween.Happy Diwali!
Donna
Boo-Scotti! I love it! They’re so colorful and cute!
Mallika
That’s so cute. I’m looking to you for baking inspiration for when my little one arrives!
noble pig
What a great name! You know I love them with all the Halloween colors!
Ivy
Your biscotti are fabulous and how can the kids not love them!! You are right about everything you say. I also feel stressed and although I want to blog once a week I find myself blogging even during weekends.
I have an Award for you to collect.
Arfi Binsted
My kids are not asking anything for Halloween. Mind you, it is not really a Kiwi celebration, but some people have started it in here too. Back in 2002 when we still lived in the city, I was not reminded by this spooky Halloween thing. That night, someone knocked on the door and I heard giggling noises outside. When I opened it, there it was a skull-like figure popped just on my face. Certainly it gave me a fright, since that day, I HATE Halloween. Those kids were lucky I got some sweets for them. I don’t introduce my kids this celebration. I’m sure there’s much more fun way to celebrate a good day. However, it is just a personal preference, some like it others don’t. Those bikkies look perfect for those kids who look for ‘trick or treat’.
Pearlsofeast
Hi Deeba, me too feel stressed.
I love this Bicotti flavour with Almonds.Wonderful pictures and happy diwali to u and ur family , take care.