There are few cookies that don't excite me, but biscotti have never been particularly high on my list. Perhaps it's due to the often stale, hermetically sealed versions I've had at airport coffee shops while in search of a desperation snack, but these homemade versions are definitely worth making. Using this slightly adapted recipe from Vanilla Garlic (adding a basic royal icing), the sweetness of the pumpkin combined with the spiciness of cinnamon and ginger provided a delicious change from my normal cottage cheese and fruit breakfast. Plus, since I swore off the cloying pumpkin candles I burned back in college, this is a great way to revisit the autumnal scent in a much more elevated way.
Pumpkin Snickerdoodle Ice Cream Sandwiches
There's a famous little cookie shop near UCLA named Diddy Riese, that usually has a line winding halfway down the block. The cookies are great, but they're probably more famous for their $1.75 build-your-own ice cream sandwich. It's such a simple concept: take two fresh cookies ...read more