Almond Biscotti

Kate, 

The other day you and I were talking and you started explaining about how much you enjoy tweaking recipes, experimenting with changes until you thought a dish was perfect.

You oozed such excitement that even though we are 1500 miles away from each other I could almost see you doing the happy dance across the phone line!

I found your excitement for experimenting with food so fascinating.

I wish I had more of that spirit of exploration and discovery. Instead, I'm content recreating the tried and true.  You made me question myself though...why do I like to cook and bake? Does every chef (in which I include home cooks) find some different form of satisfaction in the process or does everyone but me enjoy experimentation? 

As your dad has taken on more of the meal planning and preparation I've noticed that, like me, he seems to shun experimenting with recipes but is a master at planning the perfect menu for the occasion. Family dinner, poetry group, St. Patrick's Day, he is a Picasso of taste, and texture.

Last week I was in Spokane on a business trip that afforded me the opportunity to spend some time with family. It was over a simple BLT that I realized I love food best when it is a catalyst for spending time with others.  Lingering at a table laden with plates that have been wiped clean with sourdough bread, or sitting on the porch with my husband and a cup of coffee, or talking with Gayle over a simple BLT and a glass of white wine...I've discovered it's the experience of relationship that the food helps bring about that I love.   Therefore, I guess, I like preparing food that I know will nourish both healthy bodies and engaging conversations.

 

That brings me around to biscotti. Bet you wondered how I would get there. 

Remember when you were home last month and we ate biscotti for breakfast, snacks, and dessert. You asked the funny question.."How many biscotti would it take to drink a cup of coffee?"

You wanted the recipe but I don't think you ever got around to writing it down...so here it is.  I think the flavor is wonderful but the dough a bit too soft so the cookies are hard to handle and flatten out a bit more than I would like during the first baking. I've enjoyed plenty of cups of after dinner coffee and good conversation because of this recipe so I'm not going to mess with a good thing.  I'll leave the tweaking to you!

Almond Biscotti

7 ounces whole almonds, toasted

11 ounces all purpose flour

1 and 2/3 cup sugar

1/2 tsp salt

1 tsp baking powder

1 tsp aniseed

grated zest of 1 lemon, 1 lime, 1 orange

3 large eggs plus 3 egg yolks

1 tsp vanilla

In a large bowl mix together the dry ingredients including the nuts and citrus zests. 

In  small bowl lightly mix together the eggs, yolks, and vanilla. Add to the dry ingredients; with a wooden spoon mix the ingredients until the hold together then dump onto a lightly floured surface. 

Form the dough into a ball and divide into 3 equal parts. You may need to add a bit more flour to make the dough easier to work with.  Roll each portion of dough into a log about 10 inches long and 2 inches wide.  

Transfer logs to a large, parchment lined cookie sheet (very important) and place about 4 inches apart (you might need 2 cookie sheets) I find using a long off-set spatula helps to move the logs. Reform logs as necessary. 

Bake at 350 degrees until the dough is set but not brown or hard. Remove from oven and cool 10 minutes.

Reduce oven temperature to 300 degrees.

Using a sharp knife cut the logs diagonally into cookies and place back on the cookie sheets (you don't need parchment for this step) I place the cookies so that both cut sides are exposed but you don't need to do this. 

Bake cookies a second time until they are dry to the touch.  How much you bake them is a matter of taste. This baking should take between 10 and 15 minutes. Some people like them HARD and some not so much.  You just want them dry.  This is great news because it is hard to over bake them. If they are to hard you just dip them a bit longer in your beverage of choice, coffee, tea, milk?

They can be stored in an airtight container for at least 2 weeks.

Enjoy!

Mom