Earlier this month, a friend sent me a link to an article published in the New York Times about a charming Pittsburg tradition- the wedding cookie table.

I have always been a huge fan of creating unique touches that personalize a wedding, so of course, I loved reading about the wedding cookie table. 

Are you planning a wedding this year? I encourage you to put time into considering what personal touches you can add to your wedding reception? Does you family have a favorite cake, cookie or candy recipe you can include at your wedding feast, or give as a favor?

Then, make a statement by carrying your unique style into your choices of serveware to display your treats. Are you a traditional type? Then search flea markets for vintage baskets or tiered trays. Is your style classic? Try Sur La Table and Crate and Barrel for clean white platters in various sizes and shapes. If your style is contemporary, stores like Z Gallerie and Target often have surprisingly sleek designs in trays and platters.

If you do decide to borrow the wedding cookie table tradition, here’s a favorite recipe of mine to get you started- Orange Almond Biscotti. This recipe has the advantage of being able to be prepared ahead of time and stored at room temp- a boon for busy brides and their families. You can serve them au naturel or dip them in a coating chocolate, or even serve them at a fondue dipping station and let your guests do their own chocolate dipping.

Of course, if the thought of spending the weeks ahead of your wedding prepping cookies is just too much for you, as the Times article suggests, you can always outsource the cookie baking task to you caterer.

Orange Almond Biscotti

• 5 oz. Unsalted Butter
• 8 oz. Sugar
• 1 Egg
• 1 Egg Yolk
• ½ tsp. Vanilla Extract
• 12 oz. All Purpose Flour
• 1 tsp. Cinnamon*
• 1 tsp. Baking Powder
• ¼ tsp. salt
• 3 oz. Toasted Slivered Almonds
• ½ Cup Diced  Candied Orange Peel
• Grated Zest of 1 Orange

1. Stir baking powder and salt into flour.
2. Cream together the butter and sugar until light and fluffy. Add the egg, yolk and vanilla.
3. Fold in the dry ingredients. Shape into 4 “logs”. Chill logs for 20 minutes. Bake at 375 degrees until golden brown. Remove the logs, then lower the oven temperature to about 335 degrees. When cool enough to handle easily, cut approximately  ¾ in. slices. Stand them on baking sheets and toast until a light golden brown.

Makes @ 3-4 dozen.

* BTW- a special thanks to  Spice Hunter who gave us L.A. food bloggers samples of their spices at our last  meet up. I was reaching for the last dregs of my food service sized big box store cinnamon, when I decided instead to use the Spice Hunter sample of their Highland Harvested Saigon Cinnamon. I was delighted by the intoxicating scent as I opened the packet-a hit of cinnamon candy sweet heat. Spice Hunter’s Website says Highland Harvest Saigon is the sweetest of cinnamons. I believe them. It’s a good reminder that the quality of ingredients really matters in creating great food. Use fresh and high quality spices!

Bon Appetit,

Gisele