{holiday inspiration: a blue christmas}

. . . on mornings when the snow softly dances and falls from wintry overcast skies, always imagine the holidays in shades of teal and turquoise, or an utterly perfect shade of tiffany's blue that intermingles most beautifully with vintage mirrors and silver etched trays, holiday hors d'œuvre and monogrammed tumblers . . .

{images: photography by patrick cline for the holiday issue of lonny magazine}

{table for two: sparkling ink, findland}

. . . headlong into autumn and it's dark evenings steeped in chilliness and stars brighter than ever, and could not think of a better way to begin early november mornings than with pale golden light and an espresso & cinnamon sugar biscotti . . .

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{cinnamon sugar biscotti}

ingredients: (makes 24)

2 cups (5 dl) flour
1 teaspoons cinnamon
1 teaspoon cardamom
1 teaspoon baking powder
1/4 teaspoon salt
1 cup (2 1/2 dl) sugar
6 tablespoons (125 g) butter, room temperature
1 egg
1 egg yolk
1 teaspoon vanilla extract

1 egg for brushing
1/4 cup (1/2 dl) sugar
1 teaspoon cinnamon

combine flour, cinnamon, cardamom, baking powder and salt; in a separate bowl, beat soft butter and sugar until light and fluffy; mix in egg, egg yolk and vanilla extract; add in dry ingredient mixture and mix just until combined

form two flattened bars (a bit more than an inch /3 cm thick) onto a baking sheet lined with parchment paper; brush with lightly beaten egg and sprinkle with cinnamon sugar mixture; bake at 325 F (160 C) for 35-40 minutes or until the bars are golden and firm to touch

allow the bars to cool for a few minutes, then cut into 1/2 inch (1.5 cm) wide diagonal slices; flip cut side down and sprinkle generously with cinnamon sugar mixture; bake for around 10 minutes until crispy

{image & recipe: tina, sparkling ink}