Not that I’m the authority but I think that it’s safe to say that Holiday baking is may “officially” begin, now that it’s actually December.
Be it that we took our kids to the community Santa Claus parade or that was today was the first of December, Holidays get me to hum classic carols and remember highlights of Christmas Past. With my brain swirling of roasting chestnuts and the clementine I almost mistook as a lump of coal down in the depths of my stocking toe, I decided the first cookie of the year should be able to last as long as that heart wrenching childhood memory.
Memory aside, it’s always a thrill to bring home the first box of “Christmas Oranges”, as my daughter refers to them. Cracking into them fills a room with a special kind of happiness only little orange packages can bring.
With clementines and cookies on my mind, it wasn’t too tough a decision to get that this biscotti would be the first cookie of the season.
Biscotti is a double baked, super crunchy cookie, perfect for packing in just about any flavour combination and, of course, dipping into mulled wine, coffee or nog.