Skip to content

Steamed Broccoli with Tangerines

steamed broccoli and tangerines

We’re looking at broccoli today. It’s time to re-acquaint ourselves with an old and maybe under-appreciated friend. Kale gets a ton of press these days. And that’s fine. Kale is Kool. But just because something is in vogue doesn’t mean we pass the broccoli on by at the market. Can you believe that a big ad agency, Victors & Spoils, was actually hired to create a campaign for our good buddy Broccoli? I kid you not. I read about it a couple of years back in the Sunday NY Times Magazine section (Nov. 3, 2013). They came up with slogans like:

The Meat of Any Salad

Melts Butter

Since When Do Super Foods Have To Be Super Trendy?

The battle was ON between “alpha” broccoli and “trendy” kale and it only helped boost sales on both sides. (Anyone remember the old war between Coke and Pepsi, in which, according to the advertisers, there was no loser? Except for the general public drinking the ____. But that’s our business, not the advertisers.)


So I was leaning with my elbows on the counter, as I’m wont to do, thinking about the lovely broccoli I had just gotten from the market. It was sitting next to a beautiful bowl of tangerines. Green and orange… one of my favorite color combinations. Broccoli with citrus. Beautiful! Lovely as a side.


We’ll do a little something with Mr. Broccoli first. Steam it with a bit of fresh ginger and garlic.

And this combo is just as lovely presented on a bed of greens for a light salad. I generally like to throw a cooked veggie in my salads. And I often throw some type of fruit in my salads – diced apples, pears, orange or tangerine segments, strawberries, peaches, dried fruit. Whatever’s  around… locally.

tangerinestangerine segments

Add some olive oil…oil and vinegar for broccoli

… and a light vinegar. Throw in a squeeze of lemon too.

 Ta Da! Simplicity Rules!

As my good friend Ann, reminded me the other day, “I like to stick with the KISS system in life.” You know. Keep it simple, Stupid. Novio informs me that the term was initially coined in a recording studio. Whereever it was born, it’s definitely a good one to remember.

broccoli and tangerines



2 c.  broccoli

1 clove garlic, sliced lengthwise

1″ piece of ginger, sliced lengthwise

2 small seedless tangerines

2 green onions, sliced

2 T. olive oil

1 T. lemon juice

1 T. orange Muscato vinegar (or any light fruity vinegar)

salt & pepper to taste



Steam broccoli whole or cut in pieces,  along with ginger and garlic. If whole, steam the broccoli for 5 minutes and remove from heat to let rest for 2 minutes. If cut in bite-sized pieces, steam for 3-4 minutes, to your desired level of tenderness. Let rest for a minute. Place in bowl and set aside

Segment the tangerines and toss with broccoli. Sprinkle oil and vinegar over. Add lemon juice, salt and pepper. That’s it. Seriously.

Delicious, wholesome food is not hard to do.

bb Note: There all all kinds of variations building on the broccoli-tangerine pairing:

  • add spinach or greens to make a salad
  • add a cup of cooked quinoa with or without cooked chicken for a main-dish salad
  • add greens and goat cheese for a dairy salad

greens, quinoa & chicken

a main dish saladone terrific main-dish salad


Broccoli Tangerine Salad

Pecan Cookies


These simple and quick cookies are like pecan pie… hold the pie! Not as sticky or gooey, they are definitely chewy. Grab a bunch of pecan halves and get going-


I found the recipe for these gems in a Temple Sisterhood cookbook back when I was doing my Annual Passover Research. Yes, they are Passover-friendly. And they are also gluten-free. And they are also dairy-free.

Four ingredients in addition to the pecans. Yes, that’s right, only four.  Amazing!

four ingredients

The awesome flavor comes from toasting the pecans first. And not for too long. We don’t like the smell of burnt nuts.

After testing this recipe, I came up with this:

Don’t chop the pecans- it takes forever to get them fine enough. Use your food processor instead. I  used my mini food processor because I hate to get the big one out of the cabinet. My mini food processor has a chop button and a grind button. Stay away from the grind button or you will get nut butter. I did that in one of the batches. The texture wasn’t right.

chopped nuts

Chop the nuts in small batches. I chopped  the two cups in 4 batches. That will help you achieve the consistency you want.

the mix

Roll the balls small enough so that you get about 36 (a good number :)).

cookies ready to bake

cooling cookies on a rack

cookies to serve



2 c. PLUS 3 dozen pecan halves

3/4 c. light brown sugar

1/8 t. salt

1 egg white

1 t. lemon juice


Preheat oven to  300° F. Toast all the nuts on an unlined baking pan for 4-5 minutes until fragrant.

Turn oven up to 375° F.  Place parchment paper on 2 baking pans.

Use a mini food processor or a regular  food processor to chop 2 cups of nuts finely. Be careful not to over chop and turn the nuts to butter. The easiest way to do this is to chop in small batches, pulsing until very finely chopped.

Place nuts in medium bowl and add brown sugar and salt. Add unbeaten egg white and stir.

Form mixture into  small balls, with an eye on making 36 (you make get 30-32) . Place on prepared pans. Press a pecan half onto each ball and flatten it a bit as you do.

Bake 10-12 minutes. Cool on a rack.

These cookies freeze well.


Pecan Cookies

PS A word on the china:

My parents bought this beautiful set that’s a child’s hot cocoa service for two in Vienna after the war. Not sure how they brought it over safely to New York but they did. My dad was always an excellent packer. My mom gave the set to her baby (me) and it holds a treasured place in my heart and in my hutch.

I baked these cookies  as part of a whole dessert spread to celebrate with a few people who, together with me, could take a moment to appreciate a miracle– the 40th anniversary of my doing kidney dialysis–wow.

I think I’ll start pulling out this sweet set and make hot cocoa for me and my Novio every now and then.

Be well, everyone. Be strong. Be here.


china set


Passover Granola

Passover Granola

Here I am, Dear Readers. Life On The Bridge, the documentary about my personal journey, has been keeping me on my toes. Check it out by clicking on the name. Plus, I’ve had the opportunity to be at more conferences. I’m speaking to doctors and nurses to get the conversation going about increasing the quality of life for people with ongoing health conditions.  I know, I know. I can’t get stretched too thin. It would make me look like Gumby. I don’t want that. Neither does Novio.

So I’m finally back in the bb kitchen. Just in time to gear up for Passover. The bags filled with Passover goodies are steadily building in the freezer, including Chocolate Matzah Farfel Clusters (find the link below).

This granola recipe first floated on over to me years ago by way of a handout at a Judy Zeidler Cooking Class presented in the basement kitchen of the beautiful Skirball Cultural Center in Los Angeles.  The kitchen is a part of Skirball that most people don’t get to visit. I took the elevator down and snaked my way through narrow hallways with exposed pipes and insulation on the ceiling. When I pushed the heavy door open to the kitchen, there was Judy, petite with short blond hair. energetically presiding over a group gathered around a counter. Judy’s somewhat of a kosher celebrity in LA – she’s done a lot – catering, cookbooks and restaurants. Zeidler’s Cafe at the Skirball? Yep, that’s hers too.

So, thank you Judy, I’ve been making all kinds of versions of this granola ever since…

matzoh farfel

almonds cut in half

I like to begin my toasting the matzoh farfel (or you can use matzoh, broken up very small), with almonds and coconut.

unsweetened coconut

Then I add oil, honey, a pinch of salt and cinnamon.

pre-baked granolaHey, almost forgot the cinnamon!

dried fruitDried fruit awaits

baked granolaOnce it’s nice and golden, it comes out of the oven.

 granola with dried fruit

In this version, I used golden raisins and diced apricots.

We don’t have to use overly sweetened and processed food for Passover. If we don’t do that during the year, why do it on Passover? Stick to wholesome food and you can’t go wrong.

Pesach Granola feature

Check out my Mains, Sides and Dessert Categories for ideas. You’ll find lots to choose from –  here’s a sampling, modify for Passover ( i.e. omit use of  certain seeds, like mustard) where you need to:

For More bb Goes Pesach Ideas, head on over to Matzoh Love

granola parfait


adapted from Judy Zeidler recipe


2 1/2 c. matzoh farfel

1 c. raw whole almonds, cut in half around the middle

1/2 c. unsweetened coconut

3 T. honey

3 T. canola or safflower oil

1/4 t. sea salt

1/2 t. cinnamon

bb notes- try with different dried fruit or nuts. Swap out honey for maple syrup.


Preheat oven to 300º.

Spread matzoh farfel, almonds and coconut on a foil-lined roasting pan and bake for 5 minutes.

Move into a mound on the pan and pour over the oil and honey. Sprinkle on the salt and cinnamon. Toss to completely coat the mixture. Hands work very well. Or you can always use a spoon or two.

Bake for 10 minutes and stir the granola.

Pop back in the oven for another 7-10 minutes, until the granola turns golden and is fragrant.

Remove from oven and sprinkle dried fruit over the granola while it’s still warm.

When it cools, transfer to glass jars or plastic containers. Keeps at room temperature for about 2 weeks.

Enjoy the granola with yogurt and fruit, or with milk or just by itself as a great snack!

Pesach Granola and Parfait 2

Happy Pesach!

Happy Springtime!

J & JN. and me celebrating 8 years of marriage with a glorious pizza from Gjelina in Venice. (Not Passover yet!)

Winter Fruit Salad

winter fruit salad

or Part Two of what I served at the Food Bloggers LA Brunch.

This post can also be known as the continuing saga of Judy’s knee OR can one knee actually have so many crazy things going on inside it? In my case, a resounding YES! Oh, I’m just so unique- As of this post I am finally able to stand up and walk around a bit.  This, dear readers, is most definitely a step in the right direction (pun resoundingly intended). And yes, I DID go to New Orleans (I took my chariot with me AKA wheelchair, also called wheelie) and had the terrific opportunity to speak at two conferences, motivating physicians and nurses to aim higher and encourage people to make their own choices whenever possible. (What can I tell you? I’m hard-wired… just look around at the women in my family… to get up and go.)

Speaking of choices – check out what else… cherry-vanilla almond granola… I served at the FBLA brunch by clicking here.

Back to featured recipe. What to serve for a winter fruit salad? There are apples, pears, winter citrus. OK But there’s also dried fruit. What about a combo? I’ll leave the winter citrus aside for now and go with the apples and pears.

apples- tart & sweet

Yes, I can soak the dried fruit and mix some raw fruit into it. That’s one possibility. Or let’s say I do a combination of a dried fruit compote and fresh fruit together. Not bad. So what do I use? I was thinking of dried apricots and figs. Then I thought of using apricots that have a richer flavor. Turkish apricots most definitely fit that bill. But I didn’t find any Turkish apricots in the market that day. What I did see were apricots that were sun-dried. Fantastic!

These apricots admittedly, look a little nasty on the outside. I tried one when I got home and they were very, very chewy. I mean very chewy. Kind of like chewing gum.

sun-dried apricots

But, when I boiled water and added a couple of cinnamon sticks, a whole nutmeg, a little brown sugar and threw in a handful of these apricots, it yielded apricots that were soft, luscious, with a rich depth of flavor. Ahhhhh.

dried fruit  plumpingdried fruit gone a-plumping

bosc pears

cut-up applespears and apples ready to join in the fun


winter fruit SALAD


inspired by a Smitten Kitchen version


2 c. water
3 T. brown sugar
2 cinnamon sticks

1 whole nutmeg

zest of 1 lemon (grated or peel cut into long strips)

2 t. pure vanilla (or use half of a vanilla bean & remove after cooking)

8 dried Turkish apricots (or sun-dried apricots), cut in half
4 dried figs, quartered (or a small handful of dried apple slices, cut-up)
Juice of the zested lemon
3 firm Bosc pears, cut into bite-sized chunks or slices, your choice
2 apples, Granny Smith, Pink Lady or Fuji, cut into chunks or slices, your choice

[See bb note below before cutting apples & pears]
2 T. pomegranate seeds (optional)


In a medium saucepan, add water, sugar, cinnamon sticks, nutmeg and lemon zest. Bring to a boil, cook on medium heat, stirring until all the sugar is dissolved. Stir in the dried figs and apricots. Continue to cook until liquid is reduced by about half.  Add vanilla. Remove cinnamon sticks, nutmeg and lemon zest (if in long peels). Let cool completely.

Meanwhile, peel and core pears and apples. Before cutting, refer to note below. Cut into bite-sized chunks or slice thinly lengthwise and place in a large bowl. Toss with lemon juice.

Once the liquid with dried fruit has cooled, pour it over the apples and pears. Cover the bowl with plastic wrap and chill it overnight in the refrigerator.

The next day, ladle fruit into a serving bowl. Optional: sprinkle pomegranate seeds over each serving.

bb NOTE: If you want a more compote-like dish, cut apples into chunks and cook for 10 minutes, then remove from heat and add pears.

If you want more of a salad-type dish, cut apples and pears into thin slices, place in bowl with lemon juice and pour dried fruit mixture over. Either way, this dish is very satisfying…  especially when mandelbread slices are served alongside (click here to see the recipe for this bb classic)!

Another bb NOTE: The dried fruit mixture is delicious so put a little aside to be used over oatmeal or yogurt!

Winter Fruit Salad


Cherry-Vanilla Almond Granola

Cherry-Vanilla Almond Granola

It’s the New Year and… wait, we’re already halfway through January… I can’t let anything slip by you, can I?

I had the best of intentions, but my little body had other plans for me. You see, I’ve been busy preparing to go to New Orleans to give a couple of talks motivating physicians and nurses to become more fully engaged in their work to help achieve better outcomes in people with chronic conditions. That sounds like a lot of jargon, doesn’t it? But it’s not. It’s just about opening people’s hearts and minds a little bit more.

They say the eyes are the windows to the soul. I think my right knee is the window to my little musculo-skeletal system. I tried to get up last week and nasty pain came screaming out of my knee. Stand on it? No way. Anti-inflammatories, x-rays, an MRI and a cortisone shot later, I’m finally re-surfacing. It’s a little grisly inside that knee, but it’s mine and I love it. If I don’t, who will?  It needs some rest so I’m tooling around in a wheelchair this past week, bumping into Novio a lot. Maybe my knee wanted to give me some R&R before I go. Maybe it couldn’t see walking all around a convention center. Maybe I have an active imagination. We’ll see how it goes.

Meanwhile, I’m finally here to report this:

My Food Blogger LA friends were heading over to our house for a beginning-of-the-year brunch. Since my kitchen is kosher, I planned a healthy vegetarian brunch, no meat and no shellfish. I knew it would be amazing. And it was: Salads with kale, black-eyed peas and more, Pears poached in saffron sauce, Two-Nut Phish Salad (a creative vegan take on tuna salad made with garbanzos, almonds and tuna salad-type add-ins), Baked  French Toast, Galette des Rois (French King’s Cake). Wow. Special thanks to Nancy and our friends at Melissa’s Produce for providing all the terrific winter citrus (check out the bowl filled with Pixie tangerines in the middle of the table).

FBLA BrunchFBLA does Brunch

French Galette

Poached saffron pears

winter fruit saladI put together a Winter Fruit Salad (post to come – one day)… a combination of a cooked compote and a fresh apple/pear salad, in addition to the granola I will eventually get to…

bloggers eatingsome bloggers eatin’

bloggers posingsome bloggers posin’

We always have a theme and this month’s theme was Visions to Reality… turned out to be a relaxed open discussion covering why we began our blogs, what we’re up to now and visions for the future.

My blog has to shimmy over a bit and share the room with my new project, the documentary I am busy with these days . It’s called Life On The Bridge and it’s about overcoming challenges and creating joy. We just developed the website that goes with it and…. well, go check it out here, spend  a little time and you’ll get why it’s going full speed ahead.

Back to the brunch. I wanted to serve homemade granola. Offer fixings to make a parfait… fruit and yogurt topped with super-delicious granola. I looked in my pantry  and spotted an unopened container of dried sour tart cherries, that didn’t get used over the baking adventures of the past month. Cherry-Vanilla. An automatic association. Plus, I like to say it. What’s a natural combo with cherries? Definitely almonds. Voila! A new version of granola! Priscilla has a very similar version on her great blog She’s Cookin. I used the same technique she uses and heated the liquid mixture before folding it in.

oats, coconut and nutsI toast the oats, nuts and coconut a bit first.

coconut and cherriesflavor boosters

liquid flavorsOlive oil, maple syrup,brown sugar, vanilla and salt –

we can’t go wrong with this combo

pre-baked granola

Baked granola

dried cherries on granolaAdd dried fruit after granola is baked

storing granolaStore granola in whatever works for you


adapted from


3 c. rolled oats (old-fashioned oatmeal)

1 c. slivered almonds

1/2 c. pepitas (pumpkin seeds)

1 c. unsweetened shredded coconut

1/3 c. canola, olive or grape seed oil (a mixture works too)

1/4 c. maple syrup

3 T. light brown sugar

2 t. vanilla (you can use 1 t. vanilla…  but I like a lot)

3/4 t. salt

3/4 c. dried sour tart cherries, roughly chopped



Preheat oven to 300ºF. Place oats on an unlined rimmed baking sheet.and bake for 8 minutes. Add coconut, slivered almonds and pepitas. Stir and bake for 6 more minutes.

Meanwhile heat up oil, maple syrup, brown sugar over a low flame  and stir to blend. Remove from heat and add vanilla.

Place oat-nut-seed mixture in large bowl. Pour warmed liquid mixture over the top. Add salt. Blend well until dry ingredients are thoroughly coated.

Line the baking sheet with aluminum foil. Place granola in a flat layer on the pan. Bake for 25-30 minutes until browned.

Do not stir to create chunks as well as loose granola.

Cool in pan. Sprinkle cut-up dried cherries over the top.

Using a spatula, break into pieces. By using this technique (instead of stirring it every 10 minutes) you will end up with some chunks. Unfortunately, I didn’t end up with too many chunks because I ate most of them standing at the counter.

Allow granola to come to room temperature before transferring to storage container(s). You may want to lightly tent with waxed paper or paper towel to discourage passers-by (including yourself) from decreasing the inventory.

Stores well in the refrigerator for a few weeks,

Excellent over yogurt and fresh or cooked fruit. Terrific mixed with  cold cereal, oatmeal or any hot cereal. Of course,it’s great as a snack.


Cherry-Vanilla Almond Granola

Eat in Joy

Protect Your Knees

Macadamia Shortbread Brownie Bites

Macadamia Shortbread Brownie Bites Recipe

Sing to the tune of  “Where have all the flowers gone?”

Where have all the people gone? Munching on rich desserts everyone…. Oy vay, the sugar that’s in me… oy vay the su-gar that’s in me…

Forgive me dear Readers, we just returned from a Chanukah party where Novio was quite the bandleader with his group, Jolt City (what a voice that Novio has, what fingers, playing those songs on the keyboard, not to mention the rest of the guys- Phil (guitar), Mike (drums), Eli (bass) and Chazzy (super-cool sax). Why weren’t you on the dance floor with me? Well, next time – the guys were great! And in between, you could find me at the dessert table -so that’s why my brain is a little odd right now – it’s the sugar!

I can’t exactly classify these little babies that are featured here as healthy. But I am not one of those people who eliminates things (like this) completely from my world. I used to, but it got kind of old. I believe in moderation (or at least aiming at it) with an occasional splurge. This is definitely a splurge item but I do keep an eye on portion control. And that’s how I deal.

You generally can’t go wrong with Alice Medrich. This recipe is right out of Chewy Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies (how’s that for a title?). If I want to splurge, I proceed quickly to that book. Although Alice, you do have some amazing and healthier treats in there too, like your Fruit-Nut Bars.

So back to portion control. One easy thing to do is make the bars smaller. Also, make the brownie top a little lighter by using less chocolate and butter. A little trim here. A little trim there. Everyone is busy oohing and aahing and no one notices anything.


I’m into butter made from grass-fed cows.

Up with sunshine – hurray for Vitamin D!

Irish butter

Macadamia nuts are more flavorful when you chop them.


shortbread batterBasic shortbread dough

nuts over shortbreadsprinkle nuts over batter and press in

shortbread doughuse your fingertips to ease dough into corners

baked shortbreadbaked dough

Back to the chocolate part of our programming

brownie ingredientshow easy does this look?

brownie layerbrownie layer spread over the top…

… and “over the top, it is”

(insert your best Grouch Marx impression here)

cutting brownie bites

brownie minis

They came with me to the Food Bloggers LA Cookie Swap
Table 2where every cookie was delicious! I also brought the Lemon Rosemary Biscotti (below), set up by the Brownie Bites (for Lemon Rosemary Biscotti recipe, click here)

MS Br Bits-1

Macadamia Shortbread Brownie Bites

slightly adapted Alice Medrich’s

Chewy  Gooey Crispy Crunchy Melt-In-Your-Mouth Cookies


Shortbread Crust

5 T. unsalted butter, melted
1 T. sugar
1/2 t. pure vanilla extract
pinch of salt
3/4 c. unbleached all purpose flour
1/2 c. untoasted macadamia nuts, salted or unsalted, medium-finely chopped
Brownie Top
4 oz. dark or bittersweet chocolate
4 oz. unsalted butter
1/2 c. sugar
1 t. pure vanilla extract
1/4 t. salt
2 large eggs
1/2 c. unbleached flour


Preheat the oven to 350° and position rack in lower third section.Line a 9″-square baking pan with two layers of aluminum foil with corners tucked in snug and the bottom layer cut a bit longer with the ends hanging over (for easy removal).

To make the crust, combine melted butter with sugar, vanilla and salt in a bowl. Stir in the flour to make a very soft dough.

On a piece of aluminum foil, pat the dough into an even square layer slightly smaller than the bottom of the 9-inch square baking pan you’re using. Sprinkle the dough evenly with the nuts and press them in. Slide the dough on foil on a cookie sheet and place  in freezer while preparing brownie layer.

For the brownie top, using a medium glass bowl, melt together chocolate and butter  in microwave. Take care not to overheat the chocolate. Melt for one minute at full power, and then in increments of 1/2 minute at half-power. Stir at each interval to combine until smooth. It should take about 1 1/2-2 minutes.

With a wooden spoon, stir in sugar, vanilla and salt. Add one egg, stirring until incorporated. Stir in second egg. Sprinkle flour over the batter and lightly mix until all the flour is incorporated and batter is starting to come away from the sides of the bowl.

Remove the dough from the freezer. Invert it, nut side down, into the bottom of the lined pan and remove the top foil. Let the dough soften for a few minutes.  Then press evenly against the bottom of the pan, making sure to reach the edges of the pan and into the corners using the tips of your fingers.

Bake the crust for 15 to 20 minutes, until it is lightly brown all over. Spread the brownie batter evenly over the hot crust and bake for 20 minutes, or until the brownies begin to show fine cracks. Let cool completely in pan on a cooling rack.

Remove brownies from the pan by lifting the ends of the foil and transferring to a cutting board. Cut into 25 squares with a heavy knife.

The brownies can be kept at room temperature for up to 3 days or frozen for up to 3 weeks.


Macadamia Shortbread Brownie Bites

Happy Holidays!

Lemon Rosemary Biscotti

lemon rosemary biscotti

Can you believe it’s December already? That’s ridiculous … time is amazing and crazy, the way it can rush by or drag on and on. I remember sitting in physics class in high school and staring at the clock across the room, trying to WILL the minute hand of the big clock to move along so I could scoop up my things and get out of that room. The teacher was droning on and on (or I thought he was – what did I know?) and I felt my eyes crossing. When I think of all the hours upon hours I spent doing that I just shake my head. Small wonder I’m the other way now and time moves along at a brisk clip. When I’ve got the mojo, watch out…

This past weekend, off I went to my Food Bloggers LA Annual Cookie Swap. What a group! It was wonderful to see everyone and I missed all those who couldn’t make it. The table looked unbelievable when everyone set up all their offerings. Can you imagine? Bringing several dozen cookies and taking home the same amount?

TAble 3

Novio,  friends and neighbors will all be smiling over the next few days, not to mention me.  :) Thank you Judy, Natalie, Valentina, Christina, Kelly, Nancy, Sara, Cathy, Ellen, Andrew to name only a few… and thanks to Erika Kerekes for opening her home to us!


Table 2

I  chose two cookies very different. One dairy-free, no chocolate. The other with dairy (but can made dairy-free), with chocolate. Both slightly tweaked and from VERY reliable sources. What were they?

Oh, yes… Lemon Rosemary Biscotti (simple) and Macadamia Shortbread Brownie Bites (a bit more labor intensive but worth it every now and then). The latter – the little babies in the paper cups next to the biscotti, are set to arrive in the next post… stay tuned…

LR BiscottiLet’s start with the very lovely and classic pairing of lemon and rosemary.

lemon rosemary duet

This cookie is a lighter and smaller version of biscotti and is from Paula Shoyer‘s The Kosher Baker, which I’ve referenced several times here on bb. Paula organizes the book by levels of complexity — moving from fairly quick and elegant to multiple-step desserts. I’m working my way through the simple and elegant section and taking you along with me for my favorites. I’ll let you know if and when I move into the deeper waters.

But for now, I’m working with a straightforward dough.

biscotti doughlemon zest and chopped rosemaryadding the flavorings… lemon zest, juice and finely chopped rosemary

eggs in dough

finishing dough

flat loavesAs biscotti go, these loaves are fairly flat.

just-browned loavesjust-browned loaves

sliced biscottiCutting is easy with a heavy knife.

Lemon Rosemary Biscotti RRosemary for dessert, anyone? Yeah!

Lemon Rosemary  Biscotti

barely tweaked from Paula Shoyer’s, The Kosher Baker


1 1/2 c. all-purpose flour

1/2 c. whole wheat pastry flour

1 c. + 1/2 t. sugar, divided (1/2 t. is to sprinkle on top later)

1 t. baking powder

2 t. lemon zest (from one lemon)

3 large eggs (or 2 eegs + 1 yolk for batter, 1 white to glaze biscotti)

2 t. pure vanilla extract

1 T.  freshly squeezed lemon juice (juice of 1 lemon)

1 t. finely chapped fresh rosemary leaves

Note: You can use all regular flour. I like upping the fiber content in baked goods and whole wheat pastry flour is so light, no one ever  notices it. I swap out half the amount of regular flour a lot too.


Preheat  oven to 350°.

Line a jellyroll pan or cookie sheet with parchment paper.

In a large bowl, whisk together the flour, 1 cup sugar, baking powder and lemon zest.

Add the 2 eggs plus 1 yolk, vanilla, lemon juice, and rosemary.

Mix with a wooden spoon until the dough comes together. You can also use a stand mixer for this.

Divide the dough in half. Form two logs, about 3 x 8 inches each. Place the logs on the pan, leaving space between them

Lightly beat  the reserved egg white and brush the tops of the logs.

Bake for 23-28 minutes, until logs are slightly golden on top. Slide the parchment paper with the loaves onto the counter. Let them rest for 5 minutes.

Cut each log crosswise into half inch thick slices. They will be slightly soft in the center. Place sliced cookies cut side down directly onto the pan and place back in the oven. Bake for 10 minutes until slightly browned. The longer you bake the biscotti, the harder they become. I prefer softer biscotti, so I always bake it for the minimum number of minutes.

Place the biscotti on a cooling rack and let cool.

Makes 30 to 35 biscotti. They last for up to three months in the freezer (if you can keep from visiting them).


Get every new post delivered to your Inbox.

Join 231 other followers