Perfectly crunchy and ever so flavorful, these Meyer lemon biscotti cookies are drizzled with a lemony white chocolate glaze for a gorgeous finish.
Biscotti, or Italian twice-baked cookies, keep beautifully for days (even weeks!) and are sturdy enough for shipping, making them the perfect recipe for cookie swaps and holiday care packages (if you plan to gift these, be sure to check out the end of the post to download the free printable gift tags!)
While I’m normally team chewy when it comes to cookies, biscotti may be the one exception.
Or, more specifically, good biscotti (because let’s face it, most of what’s out there are dry, crumbly, rock-hard cookies that probably cause more dental disasters than anything).
These biscotti are quite the opposite, with an almost delicate crunch and a smooth Meyer lemon flavor throughout with hints of almond and vanilla, and a drizzle of white chocolate lemon glaze for an added burst of tart lemon flavor.
Here’s a perfect addition to your Christmas table: a light and fluffy chiffon cake roll made with red and white striped batter, and filled with a spiral of chocolate peppermint whipped cream for a festive cake that’s dressed to impress.
This peppermint roll cake looks and tastes like a giant candy cane (if candy canes were soft and fluffy and filled with chocolate peppermint whipped cream). While patterned cake rolls can be challenging to bake, the work can be split up into a few days (making them a perfect make-ahead dessert!)
Plus, I’ve included lots of tips and tricks and how-to photos in this post to help you succeed in making this impressive looking dessert for your holiday celebration!
This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.
A festive holiday cake roll is quickly becoming a household tradition around here. My own version of the yule log, if you will (this one not quite as obviously log-like as my chocolate chestnut cake roll which has a literal wood grain design baked right in).
I love Japanese-style cake rolls like this because they aren’t overly sweet (not to mention they’re just gosh darn cute). If you are the kind of person who finds most buttercream-frosted cakes far too sweet, chances are you’ll love this style of cake!
The cake itself is lightly sweetened and pillowy soft, with a hint of vanilla and peppermint in the cake itself, and then filled with a chocolate peppermint whipped cream filling with an ultra rich chocolate flavor while still remaining incredibly light (I think it tastes like a decadent peppermint hot chocolate that’s been whipped to a cloud-like fluff).
Let’s talk about our feelings for a second. Excuse me, I meant fillings, not feelings, because let’s face it, that spiral of whipped chocolate goodness is really the star of the flavor train here, packed with chocolate and a lovely peppermint flavor courtesy of Amoretti’s Peppermint Extract.
For chocolate lovers, you’ll be chuffed to know that it’s not just a whipped cream with some cocoa powder added. No, I’ve used dark chocolate in addition to Dutch process cocoa powder, for a rich and chocolately cream filling that falls somewhere between a whipped ganache and a whipped cream in terms of texture (it’s denser and silkier than plain whipped cream, but lighter and airier than a mousse or whipped ganache).
This easy and delicious crunchy candy is a textural delight: made with just 3 ingredients, this no-bake recipe comes together in under 15 minutes (plus a bit of patience while you wait for it to set, which, to be honest, is probably the hardest part of the whole process).
While it may not be the fanciest or most elegant looking treat, this homemade candy is like a gourmet version of a classic crunch bar, with a fudgy texture and a lovely, delicate crunch that comes from an ingredient you’ve probably never heard of before called feuilletine.
Now that you’ve made your own Homemade Feuilletine, you may be wondering, what do I do with it? Well, there are lots of ways, but I figured I’d share my absolute favorite quick and easy candy recipe that uses feuilletine. It’s basically a thicker version of the crispy croustillant base from my Chocolate Raspberry Mousse Cake, cut into bars.
With only 3 ingredients—chocolate, Nutella, and feuilletine (and maybe a sprinkle of flake salt if that floats your boat)—this homemade crunch candy is so simple I almost feel like I’m cheating even calling it a recipe. If anything, it’s more of a jumping-off point for your own experimentation and flavorful explorations.
The result is a textural delight: rich, dark chocolate softened mixed with Nutella for an almost fudge-like consistency, then folded with crispy flakes of feuilletine for a light and delicate crunch.
Feuilletine is a pastry chef’s best kept secret, giving professional cakes and pastries that extra something special: a delicate crunch that provides the perfect textural contrast to just about any dessert.
Making feuilletine from scratch is surprisingly easy (much easier than spelling it, that’s for sure), and the resulting thin, crispy flakes can be mixed into any number of confections including ganache or chocolate mousse, sprinkled between cake layers, or added to cookie batters or brownies to provide a lovely bit of added crunch.
If you’ve ever had a professionally made cake or confection and noticed a mysterious yet delightful crunchy texture in one of the layers, chances are it is feuilletine.
Feuilletine, or pailleté feuilletine, is basically just a super thin crepe that’s been crumbled into flakes. If you’ve ever made crepes and noticed how the edges often get beautifully crispy (the best part of crepes if you ask me), that’s essentially just feuilletine on a smaller scale.
That ultra fine, delicate crunch that holds up in fat-based mixtures is one of feuilletine’s most unique characteristics, and not something easily replicated with other ingredients (corn flakes, crushed fortune cookies or ice cream cones, and puffed rice cereal are the most common substitutes I see recommended, and to be honest none of them even come close to the thin and delicately crispy crunch of feuilletine or its ability to stay crispy even when mixed into, say, chocolate ganache for example).
Black Friday has come early this year, and everything in the L&OO shop is on sale for a limited time!
Here’s your chance to grab That’s My Jam at a discounted price! Since I’m paying for printing for small runs of books, I simply can’t discount the price very much or very often, so this is as low as it’s ever been (and as low as it’ll ever get for the foreseeable future). If you haven’t yet bought a copy, this would be a great time to buy!
Click here or use coupon code CRANBERRY for 10% off your order.
The postal service being as it is, I knew that the physical books would not arrive in time for Thanksgiving (though I’ll certainly try to get them shipped out quickly). I assumed folks would want the cranberry sauce recipes in particular ASAP, so I put together a quick little mini eBook that includes the 4 cranberry sauce recipes from That’s My Jam (including my homemade jellied cranberry sauce), an exclusive never-before-published recipe for my go-to classic chunky cranberry sauce, 3 more unique cranberry sauce recipes from the archives, and a bonus recipe for sugared cranberries (the perfect garnish for your holiday treats!)
The classic cranberry sauce recipe is particularly versatile, and includes ideas for adaptation (including reduced sugar and alternate sweeteners) as well as numerous flavor variations. The only limit is your imagination!
The Cranberry Edition mini eBook is filled with 8 of my favorite cranberry sauce recipes (including an exclusive, never-before-seen recipe and a bonus recipe for sugared cranberries), just in time for Thanksgiving! Free with any That’s My Jam purchase, or you can also get a standalone copy of the Cranberry Edition for only $2.99.
Looking for Thanksgiving menu inspiration?Browse all my past Thanksgiving recipes — from stuffing and potatoes to gravy and pies galore, I’ve got you covered!
And don’t forget to take advantage of the Black Friday sale, save 10% on everything in the shop (with coupon code CRANBERRY) plus get the free cranberry ebook with every That’s My Jam purchase. Buy act fast, as this sale is only valid through 11/30.
(psst! If you’ve already purchased a hardcover copy of That’s My Jam and want the Cranberry Edition mini eBook, just shoot me an email and I’ll send it to you straight away!)
Pumpkin season is in full swing, and these lightly spiced caramel pumpkin cookies are infused with luscious caramel flavor and frosted with a silky smooth caramel meringue buttercream—they’rejust what you’ve been craving.
Texture is everything, and these pumpkin cookies are ultra-soft and oh-so-chewy, with a swoop of the creamiest, fluffiest buttercream you’ve ever had (it’s actually a hybrid meringue buttercream, making it less sweet and more buttery than its American counterpart).
This recipe was created in partnership with Amoretti (use coupon code LOVEANDOLIVEOILFREESHIP for free shipping on your order!) All opinions expressed here are my own.
What’s not to love about these soft, frosted caramel pumpkin cookies?
The texture of the cookie is perfectly soft and chewy, not dry and cakey like pumpkin cookies tend to be.
But what really takes them to the next level is the salted caramel buttercream: it’s fluffy and buttery and caramel-y without being overly sweet, the perfect compliment to the lightly spiced pumpkin cookie.
No dry, bland scones here: these cream scones are tender and fluffy and ultra flavorful! This particular version has dark chocolate chunks and freeze-dried raspberries mixed in, but the base recipe is ultra flexible to accommodate whatever flavors you happen to be craving!
Compared to their butter-based counterparts, cream scones are a cinch to whip up with little more than flour, sugar, cream and a fork—no finicky cold butter, pastry blenders or stand mixers needed!
Trust me when I say these are not the dry, crumbly things you probably think of when you hear the word “scone”. Instead, these cream scones are tender and fluffy and chock-full of punchy freeze-dried raspberries and rich, dark chocolate.
I’d argue that cream scones are an entirely different beast, made with heavy cream rather than butter and/or buttermilk.
The high-hydration dough results in a super light and fluffy scone that’s worlds away from the dry, chalky pucks that often pass for scones (it’s sad, really). Trust me, you’ll be shocked at how not-dry these are. They’re almost more muffin-like than anything.
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