oh my. it seems like it has been forever since i have even taken a glance at this blog…but really it has been about a week.
friday was busy and disasterous. i stood in line at the photo kiosk waiting to print digital pictures for and HOUR AND 15 BLEEPING MINUTES to only be turned away by the very (un)friendly photo man. he said, “oh, this machine is broken…” and proceeded to put an “i’m broken” sign over the monitor. i swear my jaw hit that dirty linoleum so hard it had to have echoed. after that i went to a different store with photo kiosks and promptly locked my only key in the car. awesome…not only because i have only one key, but because i did the same thing a week before (i know, get another key made). when i got home (after the future-bro-in-law and the mailman liberated my keys) i made a cranberry coffee cake for sean’s company party…only to drop half of it on the floor. even more awesome. the one thing i did accomplish was this biscotti and it is wonderful. big sigh…big, big sigh.
oh, and it snowed! we are expecting more today and tomorrow. here is the view from my balcony.
chocolate biscotti
from baking: from my home to yours (surprise!)
2 cups all purpose flour
1/2 cup unsweetened cocoa powder
2 tablespoons espresso powder
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
6 tablespoons unsalted, room temp butter
1 cup sugar
2 large eggs, lightly beaten
1 teaspoon vanilla
1 cup almonds (i used slivered)
4 oz. chopped semi-sweet chocolate
sugar for dusting
center rack in oven and preheat to 350 F. line a rimmed baking sheet with parchment.
sift, flour, cocoa, espresso, baking soda and powder, and salt together in a bowl. set aside.
beat butter and sugar in a mixer until pale, about 2 minutes. mixture may be crumbly. scrape down sides of bowl and add eggs and vanilla, beat 2 minutes more…mixture may look curdled. reduce speed to low and add dry ingredients in 3 additions, just until dough forms. scrape down sides and mix in nuts and chocolate. turn out dough and knead in any dry ingredients.
divide dough in half and roll each piece into a 12 inch log. flatten each with palm of hand and dust with sugar. they should be 1/2-1 inch high and about 2 inches across.
bake for 25 minutes and allow to cool for 20 minutes (leave the oven on). they will have spread and cracked in the oven. with a serrated knife cut each log into 1/2-3/4 inch slices. stand slices on baking sheet and bake for 10 minutes more. transfer to a rack to cool and enjoy!
they will keep very well in a cookie jar or a basket for over a week.
Dawn
I have never made biscotti…why is that? I think because of think of bland taste when thinking of biscotti, but maybe it will taste good with chocolate in it.
Aran
gorgeous view from your balcony. i hope you had a merry christmas and here is to a better new year!
Anonymous
hey cindy this is chelsea. My mom told me to look at your blog and it is really neat. You have a great sense of design and presentation. all of your food caught my eyes! luv ya p.s. tell sean i say wazzz up