I love weekend mornings with Aussie. It’s the only time we get to eat breakfast together, and it’s (usually) a lazy, relaxed affair. We have a little routine — he makes the coffee and sets the table, and I cook. Is there anything more homey than breakfast in your pajamas? I love it.
To make my solo breakfasts a little more interesting this weekend, I decided to make myself a treat…
I made biscotti!
Almond Biscotti from Joy of Baking
I chose this recipe because the ingredients were simple, with no butter or oil to be had. I’m so glad I did! There’s biscotti that is kind of soft like cookies, and then there’s biscotti that is hard and tooth-breaking and begs to be dunked in coffee. This biscotti is the latter, which is great because 1) it tastes best dunked in coffee anyway, and 2) it keeps me from gobbling all the them at once.
And yes, I froze half of the dough for later!
1 cup whole raw almonds
1 tsp baking powder
1/8 tsp salt
2 cups all-purpose flour
3/4 cup white sugar
1 tsp vanilla extract
1/2 tsp almond extract
Preheat oven to 350F. Toast almonds for 8-10 minutes or until lightly browned. Let cool and then chop coarsely.
Turn oven temperature down to 300F and line a baking sheet with parchment paper.
Beat eggs and extracts together in a small bowl. In the bowl of an electric mixer, combine flour, sugar, baking powder, and salt. Beat until blended, then gradually add egg mixture until a dough forms, adding almonds halfway through.
Lightly flour a surface, then make a log of dough about 14″ long and 3-4″ wide. The dough is STICKY — just a heads up. If you want to freeze half for later, chop the log in half! Either way, bake the log on the prepared baking sheet for 30-40 mins (mine took 35), or until firm to the touch. Remove from oven and let cool on a rack for 10 mins.
Move log to a cutting board, and, using a serrated knife, cut log into 1/2″ slices on the diagonal. Put slices on the baking sheet, and bake for 10 minutes on each side (you could make it a more cookie-like by reducing the baking time here). Remove from oven and let cool. Store in an airtight container.