Sorry for the lack of post these last couple of days. I was stressing out over random school stuff and a paper about Louis Braille. You know how hard it is to write a report on someone when there are only like 2 books in the world about him(at least that I can find)? I’ll tell ya, it’s pretty hard. Luckily, the assignment deadline was pushed to the 16th so I have another week to procrastinate about it now. *whew*In food news: I found this awesome recipe for biscotti a few days ago. I’m not a huge fan of Italian cookies since there’s such a huge difference between them and Oreos and Chips Ahoy. But I’ll eat biscotti and those small ones with the sesame seeds on them. Anyways, I made them today and they were so amazing I was pretty sure as I was eating them I heard a choir of angels singing Hallelujah in the background. They were one of the most amazing and easiest (to a certain degree) food items I’ve ever made. Can I sing its praises any more? Probably…but I’m getting bored.
I opted out of adding almonds into the dough because 1) almonds are just plain nasty and 2) we didn’t have any. And I also skimped on the almond extract since, once again, gross and not in the house. So these were just plain biscotti, but still amazing.
Since I tampered with the recipe a bit, I can claim this as my own creation, right? If not, I give credit to the Italians since I forgot where I got the original recipe….
1 teaspoon vanilla extract
2 cups all-purpose flour
3/4 cups sugar
1 teaspoon baking powder
pinch of salt
Preheat oven to 300 degrees F
In a small bowl, combine the eggs and vanilla
In another bowl, mix together flour, sugar, baking powder and salt. Gradually add the egg mixture and beat until a dough forms. Roll dough out on a lightly floured surface until it is about 12-14 inches long and 3-4 inches wide (the dough is really sticky and hard to work with, so don’t worry if the measurements aren’t exact). Transfer to a baking sheet lined with parchment paper and bake for 35-40 minutes or until firm to the touch (it will spread while it is baking).
Transfer log to a cutting board and, using a serrated knife, cut on the diagonal until slices about 1/2 thick. Arrange on a baking sheet and bake for 10 minutes. Remove from oven, turn slices over, and bake an additional 10 minutes or until hard. Remove from oven and let cool.
Melt 3 ounces of semi-sweet chocolate and 1 tbs butter in saucepan over lowest possible heat, stirring constantly. Dip one end of biscotti in melted chocolate and let dry on a parchment-lined baking sheet.
Makes about 15-20 biscotti on a good day. If you’re like me, be happy to get 10.