Biscotti Straws, Marzipan Bundts, and Tablescape Thursday!

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Hi Friends! Buona Sera!!

It's been a very stressful week here at Casa Bramasole  (you can read about it here )

Not a lot of time for blogging or anything else. Allie is sporting this year's hot new fashion trend today- a 48 hour heart monitor. I told her that going to school looking like an alien was THE thing to do this year!

Sooooo.... in order to not miss any more Tablescape Thursdays than we have to, we're going to just let you browse through a few of our past tables. 

Be sure to join us at Susan's fabulous weekly party at Between Naps on the Porch

And be inspired!!

For our grand finale....

Marzipan Almond Cherry Mini Bundts.....

AND....

Fruit and Nut Biscotti Straws

Recipes at the end!

No more words- Enjoy!

Tutti a Tavola!!!

Almond Cherry Mini Bundts

1 1/2 cups flour

1 1/2 tsp baking powder

1 pinch salt

1 cup (2 sticks) unsalted butter, softened

7-8 ounces almond paste- ** SEE NOTE

1 cup sugar

4 eggs (large or extra large) at room temperature

1 tsp vanilla

1/4 cup milk

1- 1 1/2 cups cherries, pitted, halved and patted dry

confectioner’s sugar or simple sugar glaze

Preheat oven to 350 degrees and spray 8 mini Bundt pans with baking spray.

In a bowl, whisk together the flour, baking powder, and salt.

In large mixer bowl, beat together the almond paste and butter till smooth- about 2 minutes

Add sugar and beat till light and fluffy. Then beat in eggs, one at a time till incorporated. Scrape bowl down occasionally.

Beat in vanilla, then reduce speed to low.

Add flour mixture and milk alternating- start and end with flour.

Fold in cherries gently and divide batter between pans

Bake for about 25 minutes till set and tests done.

Cool in pans on wire rack for 20 minutes then turn out and continue cooling. 

Serve at room temperature or even sl;ightly warm, dusted with confectioner’s sugar or drizzled with a glaze

** NOTE- I usually put the almond paste in a small bowl and mash it with a potato masher before adding it to the butter

These biscotti keep very well and freeze beautifully!

Fruit and Nut Biscotti Straws

1 1/2 cups flour

1/2 cup sugar

1 tsp baking powder

1/4 tsp salt

3/4 cup chopped nuts (I used hazelnuts today)

1/2 cup dried fruit bits (your choice)

1 egg

1 egg white

finely grated zest of 2 oranges

1 tablespoon fresh orange juice

3/4 tsp vanilla

Preheat oven to 325 degrees and line a large cookie sheet with parchment.

In mixer, whisk together flour, sugar, baking powder, and salt.

Stir in the nuts and fruit.

In a small bowl, whisk together the egg, egg white, zest, juice, and vanilla.

On low speed, blend liquid into dry ingredients to form a soft sticky dough.

Scoop dough out onto parchment lined sheet and, with wet hands, pat and spread out into a rectangle about 6 x 10 or 7 x 11. 

Bake for 25 minutes till lightly golden.

Remove from oven and slide parchment onto a wooden cutting board. Allow to cool for 10 minutes.

Peel parchment off bottom and slice crosswise on board into 1/4-1/3 inch wide slices.

Put a fresh sheet of parchment on cookie sheet and lay slices with cut side down on sheet.

Bake again for 13- 14 minutes till golden.

Remove biscotti to a rack to cool and crisp.

Thank you all again for the wonderful prayers and good wishes you've all sent our girl

We ask that you keep her in your prayers while the doctors work to find and fix the problem

As Always,

Buon Cibo, Buon Amici,

Pattie and Allie