Free Shipping until Christmas

 

We will be offering FREE SHIPPING of the Buckhorn Springs Heritage Cookbook from now until Christmas! Go to our website by clicking here: Buckhorn Springs or call 541.488.2200 to take care of your holiday gifts today!

Our next book signing event will be at the Northwest Nature Shop on Saturday, December 11th from 12-3pm. The Northwest Nature Shop will have a selection of food from the book (!) We’re excited to see what they cook up.

Don’t miss our article in the Ashland Sneak Preview, find us on Page 35 ...


We hope everyone had a happy Thanksgiving. We had enjoyed a snowy day with a great group of friends and family out for yet another delicious meal. Thanks to the crew that helped move Bruce’s tools to his new shop.

Please enjoy this Buckhorn Biscotti recipe for the Holidays. Although softer than most biscotti, it is best dunked in coffee or earl grey tea and enjoyed with a close friend!

Enjoy,
Lauren


Buckhorn Biscotti

Makes 2 dozen

Quinn loves biscotti but prefers to have it dipped in chocolate or with chocolate chips rather than the cherries. Use whatever you like best!

Cherry Mixture:
1¾ cups dried cherries or cranberries ½ cup amaretto

Wet Ingredients:
4 Tablespoons butter 1 cup sugar 3 eggs 2 teaspoons vanilla
Dry Ingredients:
3 cups unbleached organic white flour 2 teaspoons baking powder ½ teaspoon salt ¾ cup slivered almonds, finely chopped (optional) ½ to ¾ cup chocolate chips (optional)

Directions:

  1. Preheat oven to 350˚.
  2. In a small saucepan simmer cherries in the amaretto for 6 to 8 minutes.
  3. Cream butter and sugar until fluffy. Add eggs one at time and then the vanilla.
  4. Combine the dry ingredients in a separate bowl then gradually mix into the wet ingredients. Add the cherry mixture.
  5. The dough will be very loose. Divide dough in half and shape each half into a flat log on a sheet pan lined with parchment paper.
  6. Bake for 20 minutes but check after 15 minutes. Remove from oven and cool for 20 minutes. Slice into ¾ inch thick pieces.
  7. Turn oven down to 300˚ and bake again for 4 minutes on one side.
  8. Flip the biscotti and bake for 4 minutes on the other side. The number of minutes depends on how hard you want the biscotti.