The Weather Makes Me Do It!....Cook, That Is....

Here in central Virginia, we have had some strange weather over the past few months.  I think that is pretty true for most of the country.  If you are anything like me, the weather affects your appetite and what you want or do not want to cook!  This has been the case with me over the past few days.  I have wanted foods my mother and grandmother made during cold, yucky weather.  Preparing and eating foods such as vegetable soup, chili and cornbread and baked chicken and rice, remind me of good people, places and events.  Food nourishes our souls and warms our heart as well as filling our stomachs.  As we near the holidays, many of us will be cooking meals and/or baking treats to give as gifts or share with special people.  Our family will remember those in need of food by donating to our local food bank.
I have an interesting recipe, Almond Biscotti, to add to my "comfort food list".  Don't let the Italian name scare you.  It just means "biscuit" or "cookie". Originally biscotti were not meant to be a treat, but a staple food, because of their longer shelf life than soft biscuits or cookies.  The recipe below makes a crunchy, delicious cookie that can be dunked in coffee, tea or milk.  They make a wonderful gift as well.

INGREDIENTS
2~3/4 cups all purpose flour
1~1/2 teaspoons baking powder
1/4 teaspoon salt
1 cup sugar
1/2 cup butter, melted
2 teaspoons pure almond extract
1 teaspoon pure vanilla extract
3 large eggs
1 cup toasted almonds, chopped

INSTRUCTIONS

1.  Combine flour, baking powder and salt.  Set aside.
2.  In a large bowl, beat together sugar, butter, extracts and eggs until smooth and creamy.  Add the dry ingredients and mix until well combined.  Fold in almonds.  At this point the dough will be thick and sticky.  THIS IS FINE-DON'T FREAK OUT! OR ADD MORE FLOUR!  Cover and place in the fridge for 30 minutes to chill.
3.  Preheat the oven to 350 degrees F and prepare a parchment paper lined baking sheet.
4.  Remove the dough from the fridge and with moistened hands, divide the dough into two long flat loaves; about 10 inches long and 5 inches wide.
5.  Bake for 30 minutes or until golden brown.  Cool on a wire rack for 15 minutes.  Using a serrated knife, cut into 3/4 inch slices.
6.  Lay the slices cut side down on  the baking sheet and bake an additional 20 minutes or until the cookies are light golden brown.
7.  Cool on a wire rack before storing.

Sorry there are no pictures!  There are none left!