Knit Yesterday, Baked Fruit and Nut Biscotti Today

Here is a bit more on knitting first. Molly showed me all of Elizabeth Zimmerman’s books and told me about the quote at the end here. Not that wedding preparations are crises but you get the idea.

“Zimmermann was the first knitter to be honored with a full obituary and article in the New York Times titled “E. Zimmermann Is Dead at 89; Revolutionized Art of Knitting.” It appeared on Sunday, December 12, 1999. Her motto was

“Knit on with confidence and hope, through all crises.” “

And on to the recipe from the NY Times.

When Matthew graduated from college in St. Paul his friend Patty’s family from Vermont, brought these biscotti. I thought they were delicious. Baking them for the cookie table. My friend Lara typed up the recipe.

I use the apricots, dried cranberries, pistachios and almond combination. The lemon and orange zest are fragrant. I bake them about 28 minutes at 350. You can slice and bake again to dry out the slices. When you make the logs, you need a bit of flour to shape them as the dough is a tad sticky and wet.

13 thoughts on “Knit Yesterday, Baked Fruit and Nut Biscotti Today

  1. The colors in the hat looked like jewel tones, and the bits in the biscotti look like little jewels.
    You make the best biscotti!!

  2. Calling these “Fruit & Nut Biscotti” doesn’t do them justice. They look so much better than that. I’m not one for dried fruit but these would make a convert out of me. Thanks for sharing the recipe with us, Ruth.

  3. Woot for St Paul! πŸ˜‰ The biscotti look delish. Cranberry and pistachio are a terrific combination – and very seasonally appropriate, too. πŸ™‚

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