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Spiced Hot Chocolate Photos by Laura Araujo


OKLAHOMA EAT S Chocolate-Cranberry-


Almond Biscotti Yields 2 dozen biscotti


✓ 2 cups all-purpose fl our ✓ ½ cup cocoa powder ✓ 1½ t baking powder ✓ ½ t salt ✓ 2 eggs ✓ ¾ cup sugar ✓ ½ cup butter, melted ✓ 1 t vanilla extract ✓ ½ t almond extract ✓ ½ cup dried cranberries ✓ ½ cup sliced almonds, toasted


Preheat the oven to 350. Sift fl our, cocoa powder, baking powder and salt together in a medium bowl. In a large bowl, whisk together the eggs and sugar. Add the melted but- ter and vanilla and almond extracts and mix well. Add the dry ingredients and stir just until they’re combined. Mix in the cranberries and toasted


almonds. (To toast the al- monds, place them in a skillet over medium heat and cook, shaking the skillet frequently, until the nuts are golden. Watch the nuts carefully so they don’t burn.)


Line a large baking sheet with parchment. Divide the dough in half and form each half into a rectangle, approximate- ly 8 inches long and 4 inches wide. Leave a few inches of space between the logs on the baking sheet. Bake for 20 minutes. Allow the logs to cool for 10 minutes.


Reduce the oven temperature to 300. After 10 minutes, carefully transfer the log to a cutting board. Use a serrated knife to slice it into ½-inch wide diagonal slices, cutting across the width of the log. Place the slices back onto the baking sheet and bake until they’re crisp, approximately 15 minutes. Store cooled biscotti in an airtight con- tainer at room temperature.


Chocolate-Cranberry-Almond Biscotti [


To view more delicoius coffehouse recipes, access our digital edition at www. ok-living.coop or download our Free App at the Apple Newstand OR by scanning the QR code to the right.


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OKLAHOMA PORK PRODUCERS. DOING WHAT’S RIGHT.


Pork producers are on a mission. We have a legacy of responsible practices but we’re committed to ongoing improvement, always striving to do better. In fact, America’s pork producers are leaders in quality assurance and continuous improvement. Today there is no higher quality or safer pork. That’s quite an accomplishment. And it’s only getting better. Because when it comes to responsible pork production, nobody cares more about the environment, animal care, food safety, and the community than we do.


Rich Robinson Holdenville, OK


okpork.org


Funded by America’s Pork Checkoff Program and Oklahoma’s Pork Producers.


OCTOBER 2012 33


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