Skip to main content

Featured

Intel’s Weak Earnings Put Futures on Ice After a Choppy Week

U.S. stock futures lost momentum Friday morning as Wall Street tried to steady itself after several days of sharp swings. Dow futures slipped, while S&P 500 and Nasdaq futures hovered slightly lower, signaling a cautious start to the trading day. The hesitation came largely from Intel’s disappointing earnings report. The chipmaker’s results and weaker outlook weighed heavily on tech sentiment, sending its shares sharply lower in pre‑market trading. Investors had hoped for stronger numbers given the industry’s AI‑driven momentum, but Intel’s update suggested ongoing challenges in key segments like data‑center chips. The broader market has been wrestling with volatility all week, driven by shifting economic expectations and uneven corporate results. With the S&P 500 on track for another weekly decline, traders appear reluctant to make big moves until they see clearer signs of stability.
Post a Comment
Read more

article

Labels

Almond Biscotti

 

Almond biscotti are deliciously crunchy and perfect with a cup of coffee. 

 Ingredients:

  • 1 cup whole almonds (with skin)
  • 1 cup granulated sugar
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon almond extract

Instructions:

1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.

2. Toast Almonds: Spread the almonds on a baking sheet and toast in the oven for about 10 minutes until they're fragrant. Let them cool, then chop coarsely.

3. Mix Dry Ingredients: In a medium bowl, mix the flour, baking powder, and salt.

4. Whisk Eggs and Sugars: In a large bowl, beat the eggs, granulated sugar, vanilla extract, and almond extract until thick and pale (about 2-3 minutes).

5. Combine: Gradually add the dry ingredients to the egg mixture and stir until combined. Fold in the toasted almonds.

6. Shape Dough: On a lightly floured surface, divide the dough in half. Shape each half into a log about 12 inches long and 2 inches wide. Place the logs on the prepared baking sheet.

7. First Bake: Bake the logs for 25-30 minutes, or until they are firm to the touch and golden brown. Remove from the oven and let them cool for about 10 minutes.

8. Slice and Bake Again: Reduce the oven temperature to 325°F (165°C). Using a serrated knife, cut the logs into 1/2-inch slices. Lay the slices cut-side down on the baking sheet and bake for another 10-15 minutes, flipping them halfway through, until they are dry and golden.

9. Cool and Enjoy: Transfer the biscotti to a wire rack to cool completely. Enjoy with your favorite coffee or tea!

Feel free to experiment by adding other ingredients like chocolate chips or dried cranberries. 


Labels:

Comments

Post a Comment