Entering the Catholic Church, I hardly knew anything. I still hardly know anything- but I have learned a few things in these first two years of believing in Christ that I wanted to share with you all.

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🙏👉 Along the way on this journey, I’ve developed a lovely way to embrace liturgical living and I’d love to have you along with me as we FEAST WITH THE SAINTS (our May recipe booklet that I mention in the video is now available on our website: https://archangelgifts.com/product/feasting-with-saints-may)

SHOP my APRON here👉👉 https://archangelgifts.com/product/joan-of-arc-apron-embroidered-linen-apron-dress
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In this video, I’m just here to express to you all that even though these past years have brought us so much heartache, uncertainty and pain- faith has really brought us joy on this path. Even when family have turned away. Even when we hardly knew how we would make ends meet. No matter what, we’ve knelt to pray the rosary, found solace in the sacraments and tried every day to embrace our vocations.

I hope this video encourages you and offers you a little insight into my journey.

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I’m making biscotti in this video, in honour of St Paul of the Cross.

Even sisters in convents whose rules were written before electric percolators were developed would do well to update their procedures. Let them have coffee before meditation.” —Ven. Fulton J. Sheen

Prep time: 15 minutes
Cook time: 50 minutes
Course: breakfast
Cuisine: Italian
Servings: 24 slices

Ingredients:
10 tablespoons (141 g) unsalted butter softened
1 ⅓ cups (265 g) sugar
3 large eggs2 teaspoons vanilla extract3 ¼ cups (406 g) all-purpose cups flour 1 Tablespoon baking powder¾ teaspoon table salt⅔ cup (66 g) slivered almonds⅔ cup (113 g) mini chocolate chips½ cup (170 g) dark chocolate melting wafers or chocolate chips for dipping biscotti optional

Method:

1. Preheat oven to 350F (175C) and line a cookie sheet with parchment paper.
2. Beat butter and sugar until creamy, then add eggs one at a time, stirring well after each. Stir in vanilla.
3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to butter mixture and mix until combined.
4. Stir in mini chocolate chips and almonds.
5. Divide dough into two pieces, forming two logs about 10-12” long and 2-3” wide. Space them at least 4” apart on the baking sheet.
6. Bake for 30 minutes or until golden brown. Cool completely.
7. Slice loaves diagonally into 1 ½” thick slices and place cut-side down on a parchment-lined cookie sheet.
8. Return to oven and bake for 10 minutes. Flip biscotti and bake another 10 minutes until golden brown.
9. Let cool completely. If desired, drizzle with melted chocolate and allow to harden before serving.

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