I do love my coffee...and even better with biscotti! Recently I decided to make a decorative jar to hold my fresh baked biscotti. You've probably seen projects like this all over the blogs and Pinterest~ here's how I did it...
I see these jars all the time in the thrift store~ they have nice airtight lids...
I wanted to make a decorative chalkboard label. I don't have a Silhouette (but it's up there on the wish list), so I found a shape I liked on The Graphics Fairy and printed it out to a size that would fit the bottle ( 3" x 5" for this container). You could also just freehand a pattern or shape, too...
I simply cut it out...
and using sticky back chalkboard vinyl from the craft store, (if you haven't used this, it's great for projects)
I traced around the pattern, cut it out of the chalkboard vinyl, and applied it to the bottle.
I rubbed the label with chalk and erased, for an authentic look, and then used a chalk marker to write "Biscotti". The chalk marker won't accidentally wipe off when the jar is being used like chalk would.
Fun, huh? As for filling the jar, I thought I'd share a recipe. I was inspired by a wonderful gluten-free biscotti recipe on With Style & Grace and decided to adapt it for myself. I have been gluten-free for 2-1/2 years now. I am very intolerant and two of my children have Celiac Disease. I know some of you are gluten free, too, so I am sharing the brands I used (just my personal favorites- no compensation). If you are not gluten free, just use your regular flour.
Gluten-Free Chocolate Chip Biscotti
- 1 cup gluten-free all purpose flour blend (there are some great ones out there...I used Jules )
- 1/3 cup white sugar
- 1/4 cup brown sugar, packed
- 1/2 teaspoon baking powder (I use Argo)
- 1/4 teaspoon salt
- 1 lg egg, or equivalent substitute
- 2-1/2 tablespoons butter or favorite equivalent ( I used Spectrum Organic Butter Flavor Shortening)
- 1 teaspoon vanilla (I used Tone's)
- 1/4 cup mini chocolate chips ( I used Enjoy Life- gluten, dairy, nut, and soy free)
Blend the dry ingredients...
Add the wet ingredients until blended...
The dough will be crumbly, but will hold together well when molded...
Blend in the mini chocolate chips with a spoon, and form into a ball...
Put it on the parchment lined baking sheet, and press out into a rectangle. I used a little gluten-free flour on my fingers to keep from sticking to the dough. This rectangle is approx 10" x 6" and about 1/4"-1/2" thick.
Bake for approximately 23-25 minutes at 350 degrees F. until lightly browned...
Remove from the oven, let sit a minute or two, then slice the dough approx 1/2"- 3/4" apart (or the size you want- this method makes approx 24), and lengthwise down the center. Place back in the oven for approx 10 more minutes.
Let cool on the baking sheet for 10 minutes and gently lift the parchment paper over to a cooling rack. When the cookies are nearly cool, break apart. When totally cool, store airtight for up to 2 weeks. Biscotti is a denser, drier cookie, which is perfect for dunking. I love it with coffee!
I hope you'll try it! A BIG thank you to Lisa at With Style & Grace for sharing her recipe and technique! I look forward to trying to create other varieties of biscotti!
I am joining the party over at The Marketplace at Common Ground this week, with some new etsy goodies.
I'll also be joining Coastal Charm for Nifty Thrifty Tuesday
and Merrythoughts Merry Makes for DIY projects
Hope you'll join us!
Until next time...I'm hoping to stop by to see what some of you have been up to while I've been away resting up! Thank you all for visiting and for your wonderful comments!