Biscotti Recipe & Luck, Wisconsin

Saturday Barbara will be at the Natural Alternative Food Co-op in Luck, Wisconsin (241 South Main Street, 715-472-6544). It's Customer Appreciation Day. Drop by to say hi, and sample some Smokies, Sweeties, Naughties, Hotties, and Stuffies.

Take home some Naughties (or any other flavor) and try baking some of Christopher and Jeanette's Barsy's Almond Biscotti.

3 eggs

Grated peel of 2 oranges

1 teaspoon vanilla

1/2 teaspoon almond extract

2 cups flour

1 cup sugar

1 teaspoon baking soda

1/4 teaspoon salt

3/4 cup of your favorite Barsy's Almonds

Heat oven to 300. Whisk egs, orange peel, vanilla and almond extract. Combine flour, sugar, baking soda, and salt, and add egg mixture, mixing until just blended. Stir in almonds.

Divide dough in half and form each half into a log measuring 12 by 1 1/2 inches and 1/2 inch thick. Bake on a prachment-lined baking sheet 50 minutes, until golden. Cool on a cooling rack for 5 minutes.

Reduce oven heat to 275. Slice biscotti 1/2 inch thick on a cutting board with a serated knife. Lay slices flat on baking sheets and bake 20 minutes until dry and lightly toasted, turning once. Cool on a cooling rack.

Smoked Almond Salad Recipe

Barsy's Smokies have a rich, smoked, bacony flavor. But, like all of Barsy's Almonds, we make Smokies with no animal products or added fat.

Here's a salad that we've adapted to use Smokies. Barbara and husband, Tom, enjoyed the original in a St. Louis vegetarian restaurant thirty years ago. The chef there used sunflower seeds that had been roasted with soy sauce.

For each salad grate one medium carrot, and toss with a handful of raisins. Put a half cup of uncooked bean sprouts in the center of a salad bowl, and make a ring around it with the raisin-grated carrot mixture. Garnish with a quarter cup of chopped smokies, and dress with vineagar and oil, or your favorite dressing.