Buddy and Biscotti

06 . 02 . 11

May was a bit of a whirlwind. It was a month of late nights, long talks, hellos, goodbyes, surprises, tears, all the good things that make life worth living. Really living, the kind of feel-the-dirt-in-your-hands-as-you’re-planting-the-seeds living. May was the kind of month you look back on and think, ah what a masterpiece. Signing 6 before the date seemed like an eternity away at times, and while there have been many changes and stories that I wish I could share with some of you over a cup of coffee or a nice long walk, it all can be summed by this quote: “For all that has been, thanks. For all that will be, yes.” Ahh, yes. The weather is perfect and I’m looking forward with an open heart to find all that the summer has to teach us this year.


The lessons will start with Buddy. The happy folks of Happyolks just got a little happier last week with the addition of our new foster pup (licking away above). He’s a total love and it’s safe to say we’ve already fallen hard for this Cocker Spaniel/Retriever (?) stray. His eight month-old puppy enthusiasm has already inspired a renewed lightness and energy about our days. A constant cuddler, bone hoarder, and first-class fetcher – we love sharing our roof and look forward to all the new things he too will share with us during our time together.

It’s good to return to Happyolks, I know it’s been a while. Cooking and baking never went on a full hiatus, but the sharing did. I’ve been trying to find a good recipe to re-emerge from my break, and this one will do the trick. These biscotti are addicting. Careful. I experimented with two batches of different sugars, and thank goodness I have an internship with obliging staffers to rid the kitchen of the leftovers with. I tried the first time without white chocolate, but I think it adds another dimension so I’d highly recommend it.

Cherry, Pistachio, and White Chocolate Biscotti — Inspired by My New Roots

• 3 cups spelt flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 3 eggs
• 2 tablespoons olive oil
• Juice of 1/2 orange
• 1 teaspoon vanilla extract
• 1 cup raw pistachios
• 1 cup dried cherries or cranberries
(optional) 3/4 cup of white chocolate chunks

Preheat oven the 350. Line a cookie sheet with parchment paper or a silpat.  In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, eggs, oil, and orange juice. Stir the sugar mixture into the flour mixture, add the nuts and dried cherries; mix with your hands.

Shape the the dough to 3-4″ wide loafs, about 8-10″ long  and place on the cookie sheets. Bake for 25 minutes, remove and cool for 2-3 minutes before cutting the loaves into 1/2″ wide slices. Return to the baking sheets and pop back in the oven for 5 minutes to crisp. Enjoy with tea and a good book.

  • Let’s face it: as amazing as those biscotti sound and look (and taste, I’m sure), the puppy steals the show. He’s absolutely adorable! There’s nothing like some puppy love to put a spring in your step. And your food photos are really incredible. (And I think finals are finally getting to me — the first time I wrote food, I spelled it “phood.” Oh dear).

  • Oh my god my heart just sunk. That puppy is the cutest thing I have ever seen.

    I love me some biscotti :)

  • I don’t know what I like more – the biscotti or the puppy. Oh, wait. I do know. The puppy! I would love to be a foster but I’m afraid I would end up keeping all the dogs for myself. I really admire people who can be that giving and selfless. My hat is off to you!

  • Buddy! I’m in love. I’m not sure I could give him up. Your posts are always insightful, inspiring and worth the wait. :)

  • Those biscotti look gorgeous! I’m going to bookmark this recipe for another time because I would love to try them!
    Your new puppy is adorable :D

  • Love this post. You are a great writer! And welcome little Buddy. How exciting! My dog (the one I had growing up) is named Buddy, too, and I miss him like crazy! He and his little brother, Uncle Leonard.

  • Buddy is adorable!!!

    Love biscotti too

  • I agree with everybody else– the biscotti looks good enough that I almost wish I ate eggs, but Buddy!! My oh my is he cute. Remember not to let yourself fall too hard– if you keep him, you will have only saved his life. If you pass him on, you will be able to save more :)

  • Such a sweetie! And you’ve reminded me how long it’s been since I last made biscotti, must get on that soon! They’re one of my favorite treats.

  • Kelsey

    Thank you all for your kind words and warm welcome!

    Aleksandra! Thanks for your note. I know you’re right; but it’s going to be a tough call a month down the line. As for the biscotti, you can easily make these egg free by substituting with 1 cup of applesauce or 6 tablespoons of water mixed with 3 tablespoons of ground flax seeds.

    Kelsey: Oh my goodness, Uncle Leonard is an amazing name! What kind of dog was he?

    Chrissy: Check back in a few weeks and we’ll see how selfless it seems after all, I think we’re going to have a hard time letting him go.

  • OO Buddy is so cute!! Isn’t photographing dogs just the easiest thing? They’re just too adorable. Great recipe on biscotti– I was just thinking the other day how I wanted to make some. May just have to try it now!

  • I am in love with your pup too. He’s handsome and adorable all at once! And welcome back. Everything about this is lovely and inspiring.

  • What an adorable little foster pup! …I’m all for the biscotti too :)

  • Aww Buddy. What a sweet pooch.

    Glorious food photography Kelsey. I am in awe!

  • Oh my word can Buddy come be my buddy :) So precious!

  • Love the photos and the biscotti sounds so good!

  • Ohh! What a cute pupster! Congratulations on your new addition.

    This is a fantastic-looking biscotti recipe. I love the addition of pistachios and orange juice.

  • Oh. my. goodness. I want him! Seriously, my dream dog. And I will definitely be making these biscotti sometime soon!

  • That is one cute dog. He looks like a real lover!

    Thanks for sharing :)

  • Precious photos of your very cute, new adoptee. We’re dedicated pet adopters and have been happy to enjoy several over the years to the end of their days. He’s so lucky to have you! The biscotti looks fabulous. I’ve not made a recipe in years, but would love to try this. The ingredients are a nice combo. Happy summer to you!

  • ohhh, what a cutie!! your biscotti are perfection.

  • Kelsey,
    It’s wonderful to find your blog again after a little hiatus. And I don’t think anything else needs saying about that gorgeous dog, except it seems strange not to. He’s ears alone made me cry with the cuteness of him!
    On biscotti, you’ve been experimenting with sugars and I’m wondering what you’re outcome was as you’ve not said. (or did I miss it? I’m guessing a little of it from the photos…)
    I ask because I’ve been making a very traditional biscotti, and I’m sort of stuck on it- it’s so good. Just plain flour, white sugar almonds etc. But I’m thinking about trying a healthier version with some less refined ingredients- would love to know more about your experiments.
    Cheers, Angela

  • Jan Plotkin

    I made these tonight using chestnut and oat flour and added almonds and dark chocolate to the mix. They came out really well and are delicious! Beautiful post! Thanks

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