I always look forward to Easter. It’s the time only time of year where you can indulge in Cadbury eggs and Peeps and not have any regret. At least I don’t! My mom always gets me a cute little basket with different sweets and even adds the fake grass lol! She is awesome and so thoughtful about every detail! It’s a tradition we share and I’ve managed to drag Jeff into it too. Greedy much? Yes indeed!
This year, we celebrated at my aunts house. We tend to be the type of family that likes to make enough food for an army even when there are only 5 of us at times. I’m sure most of you reading this can relate lol. I guess it’s always hard to estimate how much food to make for any crowd. The worst thing is running out of food and people are left hungry! I certainly don’t want to be know as the stingy host lol! My grandma and mom always said it’s better to have more of everything than not enough.
That same idea applies for dessert and I for one am know for making too much. I just can’t seem to help it! Even when I try to cut a recipe in half I stress over how to divide an egg or measure 1/16 of a teaspoon. Has that ever happened to you? Maybe there an app for this? It’s just so much easier to make a full batch and in my case 2 different desserts. Variety is a good thing.
For our dinner, I made a Carrot cake cheese cake found on the Food Network site and some Lemon Almond White Chocolate Biscotti. Since I didn’t change anything for the cheesecake, I am going to share what I did for the biscotti. But first, here’s the Carrot Cake Cheesecake selfie!
Oh hey gorgeous!? How you doin’!? Let me just say that this is definitely a showstopper dessert and I would totally encourage you to try it out. Cheesecake and Carrot cake were meant to be together!
If this seems to be a little too daunting and you want to make something equally as impressive, give these Lemon Almond White Chocolate Biscotti a try. It’s like the cookie’s sophisticated relative. These biscotti ain’t basic!
- 2 cups of flour
- 2 teaspoons of baking powder
- 1/4 teaspoon of salt
- 6 tablespoons of softened butter
- 1/2 cup of sugar
- 2 tablespoons of lemon zest (about 2 lemons)
- 2 teaspoons of lemon juice
- 2 large eggs at room temperature
- 3/4 cup of toasted chopped almonds
- 1/4 cup of toasted chopped almonds
- 1/2 cup of Merckens white chocolate candy melts
- 1 tablespoon of lemon zest (about 1 lemon)
- Preheat your oven to 375 F degrees.
- Add the butter and sugar to the bowl of a stand mixer (with a paddle attachment) and beat on high until light and fluffy. Add the two eggs and lemon juice and mix until well combined (the mixture will look grainy, do not be alarmed).
- In a separate large bowl, add the flour, baking powder, salt and lemon zest. Whisk until combined.
- With the mixer on low, slowly spoon in the dry ingredients to the wet ingredients until a soft dough forms. Stir in the almonds with a spatula until combined.
- Divide the dough in half and form two logs (about 9 x 3 each) on to an ungreased cookie sheet keeping them 3 inches apart. The dough will be slightly sticky so use a bit of flour to shape the logs.
- Place the sheet into the oven and bake for 20 minutes until lightly golden brown. The logs will puff up while baking.
- After 20 minutes remove the cookie sheet from the oven and let the logs cool for 10 minutes. Once cooled, slice each log into 12 slices with a sharp knife.
- Place the slices cut side up back on the cookie sheet and bake for 8-10 minutes until golden.
- Remove the cookie sheet and flip each cookie over and bake for an additional 8 to 10 minutes.
- Once baked, remove the pan from the oven and let the biscotti cool on a cookie rack.
- To make the white chocolate drizzle, melt the Merckens candy melts in the microwave using a microwave safe bowl in 30 second intervals, stirring each time until smooth. Add the lemon zest and stir. If the chocolate seizes up a bit, add a teaspoon of vegetable oil and stir until smooth. Let the chocolate and lemon mixture cool slightly.
- Using a pastry bag, add the chocolate and lemon mixture. Cut the end of the bag and drizzle on to the cooled biscotti. Sprinkle each cookie with some toasted almonds. Let chocolate cool completely before serving.
Until next time!