Candy canes are a must for Christmas and I love my Starbucks mug with the candy cane handle. I was on a hunt for it last year in London and luckily found one just before Christmas. And what would go better with a hot chocolate in my Starbucks mug than candy cane cookies?! :D
Are you already feeling festive? I’m enjoying the pre-Christmas season in New York right now. Yesterday was the lightning event of the huge Christmas tree in Rockefeller Center. I didn’t see it live (I don’t do well with crowds of people) but for me it is the symbol that Christmas is just around the corner. I can’t wait to start decorating when I get home!
This is my go-to rum ball recipe, enriched with gingerbread spice for the holiday season. The gingerbread rum balls have a creamy, cocoa taste, while the apricot jam gives it a tartish flavor and the dark rum flavor makes it a favorite among adults.
Marzipan is one of those ingredients that you either love or hate. At least I’ve never met anyone saying that they tolerated the taste of marzipan in sweets, but were not very fond of it. I love the taste of marzipan! I like to eat it all year around (out of the package I may add!), but somehow the more complex the marzipan figure or sweet is done, the better it tastes! At least this is what I tell myself ;)
Today’s recipe are chocolate biscotti. Instead of classic pistachio biscotti I wanted to give it a more Christmassy vibe and used arancini and almonds. These cookies are also softer in the center than the classic Cantuccini, as they are only baked once. I know that biscotti are supposed to be baked twice but I prefer mine soft with a deep chocolate flavor.
Welcome to day 2 of my recipe advent calendar. Did you guess today’s recipe?
I’m officially done with my dissertation!! YAY! I still can’t believe that it’s over, but it was such a happy moment when I finally handed it in! Now that I have too much time on my hands I found some very appealing advent calendars that will sweeten the countdown until Christmas.