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Farmers Providing Hops:
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Copper Hop Ranch
Elgin, Arizona, 85611 View details |
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Featured Recipe
Medjool Date & Pumpkin Biscotti
Preheat oven to 350 degrees.
In large mixing bowl, mix flour, sugar, soda, spices and salt together well.
Add the beaten eggs, pumpkin and vanilla to blend well.
Stir in the dates and almonds.
Turn dough out onto a lined baking sheet. Pressing with your hands form the dough onto a rectangle, about 2 inches thick.
Bake for 20-25 minutes. Let cool 10-15 minutes.
Transfer rectangle to a cutting board and slice vertically into 1 inch wide slices. Return slices to sheet pan.
Bake again to toast for 12-15 minutes to crisp.
Melt chocolate in a medium bowl in double boiler or microwave. With a fork drizzle chocolate back and forth over biscotti.
Let set before storing in an airtight container.
