Come in from the Cold with Pistachio Lemon Biscotti and Mexican Hot Cocoa
Nielsen-Massey Vanillas makes winter bearable with decadent flavors and rich warmth
Fall may be in the air, but winter is just around the corner. As the temperatures drop, chilly afternoons can be more enjoyable for guests with the decadent flavors of Pistachio Lemon Biscotti from Chicago-based Dolce Mia Biscotti, paired with the rich and just slightly spicy creaminess of Mexican Hot Cocoa. Best of all, these make-ahead recipes mean hosts can join their guests for an afternoon of leisure and still serve the perfect winter treat.
Nielsen-Massey Vanilla’s line of vanillas and flavors are aromatic, offering fresh, warm scents that make the home an even more inviting refuge from the cold. Just a few drops or teaspoons can make recipes special, and turn an average winter Saturday into a delightful escape.
Try these tips from Nielsen-Massey to add warmth to your winter:
Have a warm mug of Mexican Hot Chocolate (recipe below) waiting when guests or children return from outside.
Prefer tea? Add a drop of Pure Orange Extract to a favorite brew, for extra seasonal flavor.
Serve Dolce Mia Pistachio Lemon Biscotti (recipe below) as a treat, or prepare a gift bag of biscotti, tied with a colorful ribbon, for guests.
Add Pure Almond Extract to any nut bread, pumpkin bread or banana bread for added depth and character.
Dolce Mia Pistachio Lemon Biscotti
½ cup unsalted butter (2 sticks)
1 cup sugar
3 large eggs
1 teaspoons NM Madagascar Pure vanilla extract
1 teaspoon NM lemon extract
2 teaspoons freshly grated lemon peel or 1 teaspoon dry lemon peel
3 cups all-purpose flour
1 tablespoon baking powder
½ t baking soda
¼ teaspoon salt
½ cup chopped pistachios
½ teaspoon sugar for sprinkling on logs
Directions
In a bowl, cream sugar and butter. Add extract and eggs – mix well. Whisk dry ingredients (flour, baking powder, soda, salt and lemon peel) and add to butter/sugar/egg mixture. Divide dough in half.
On a silpat lined (or parchment paper lined) cookie sheet, shape dough into logs. Sprinkle with ¼ teaspoon sugar. Bake in a preheated 350 degree oven for 20 minutes or until firm. Cool on a rack for at least 5 minutes. Using a serrated knife, cut logs into ¾ inch slices. Return to baking sheet leaving space around each slice.
Continue baking for 15 minutes or until desired crispness. Cool completely on rack. Makes 48 medium sized biscotti.
Mexican Hot Chocolate
1 cup powdered nondairy coffee creamer
1 cup fine granulated sugar (or powdered sugar)
1/4 cup unsweetened cocoa
1 tablespoon Nielsen-Massey Madagascar
Bourbon Pure Vanilla Powder
1 Teaspoons cinnamon
Directions
Combine all ingredients. Store in an airtight container. To serve: Add 2/3 cup boiling water to 1/3 cup Mexican Hot Cocoa Mix in a sturdy mug. Stir. Top with marshmallows, if desired, and enjoy!
About Nielsen-Massey Vanillas
Throughout its more than 100 year history, Nielsen-Massey Vanillas has earned its reputation as a manufacturer of the finest extracts in the world. The full line of Nielsen-Massey’s Pure Vanilla products include: Vanilla Beans and Extracts from Madagascar, Tahiti and Mexico; sugar and alcohol-free Madagascar Bourbon Pure Vanilla Powder; Madagascar Bourbon Pure Vanilla Bean Paste; Madagascar Bourbon Pure Vanilla Sugar and Certified Organic Madagascar Bourbon Pure Vanilla Extract and Beans.
Nielsen-Massey Vanillas also has a line of Pure Flavors: Pure Chocolate Extract, Pure Almond Extract, Pure Orange Extract, Pure Lemon Extract, Pure Coffee Extract, Pure Peppermint Extract, Orange Blossom Water and Rose Water. All Nielsen-Massey products are Allergen-Free and certified Kosher and Gluten-Free. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, The Netherlands.
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