recipe
Dec
30
2006

Recipe for Biscotti & Homage to Good Coffee

The word “biscotti” literally means twice baked. Biscotti is all the rage in coffee shops and tea rooms and I think one of the main reasons is it will keep for a very long time. Because it is found mostly in shops where you don’t blink at paying $3+ for a cup of coffee some may think it hard to make or even an exotic treat. The opposite is quite true. It is very easy and the variations are endless. Don’t be afraid to try baking this Italian cookie. I think Rachel and I will bake a batch today and maybe post a tutorial.

Back to the “gourmet” coffee shops where we fork over sometimes even $4 or more for a cup a joe. And I can’t even say a good cup of joe. I am not a fan of chain shop coffees. Convenient? Yeah I suppose. But I prefer to make a pot for my thermos and just take that with me. It is very seldom that I purchase a cup of coffee and go “WOW, now this is good coffee.” I won’t pick on any chain in particular, because quite frankly, it very well may just be me. It sure seems lots of people disagree with me, as everytime I go into the city there is a new “coffee cafe”. And a line at the drive up and several people standing in line to place an order inside. Oh and I am well aware what a stroke of genius it was to open the first one. However, if you are like me, and very particular about your coffee I can tell you there is no better than Green Mountain Coffee from Vermont. I don’t really remember how exactly I tasted it the first time, since I have never been to Vermont. But the moment it hit my taste buds I was smitten. I place an order about once a month or so. And if you are so inclined and decide to order let me tell you the very best blend. Purchase a bag of each: Ethiopian Yirgacheffe, Tanzanian Peaberry and Dark MagicĀ® Espresso. Mix these in equal parts. OH MY – Rich and in my opinion what a cup of coffee is supposed to taste like. Granted it might be hard for one person to drink roughly 3 pounds of coffee before it is stale in the bags so maybe you would want to get together with friends and divide it. I am warning you though, you will be hooked. And I can say this about Green Mountain Coffee ~ their customer service is just as great as their coffee. You will love doing business with this company. Oh, I could go on and on about this…both coffee in general and GMC…but I will get to the recipe for Biscotti.

biscotti

Traditional Italian Biscotti

12 ounces of butter at room temperature
1 3/4 cup white sugar
6 large eggs
1 tsp anise extract (I do not like anise and traditional biscotti calls for it. So I substitute almond 1/2 tsp).
2 tsp vanilla extract
6 cups all purpose flour
1/2 tsp salt
2 tsp baking powder
8 ounces chopped almonds

Preheat oven to 350. In a large bowl, cream the butter and sugar together. Add eggs one at a time. Beat until fluffy. Stir in
flavorings. Sift together flour, baking powder and salt. Add them to the egg mixture along with the almonds. Stir with a spoon and as the dough comes together, knead by hand.

Divide the dough into 4 parts. Roll each piece into a log about 15 inches long. Place logs onto cookie sheets two to a sheet the long way. Flatten the logs out until they are about 3 inches wide with a slight hump going down the middle. Bake for 25-30 minutes or until lightly browned and firm. As soon as they loaves are cool enough to touch, slice them diagonally into 1/2 inch pieces. Place the slices onto the cookies sheets and return to the oven. Bake 7-8 minutes on one side, turn over the slices and repeat for another 5-6 minutes or until cookies are crisp and light brown. Place on wire racks to cool. Store in an air tight containter for up to 4 weeks. Biscotti can be frozen for no longer than 3 months.

Number 2 of 27 Things to Live By: Be the first to forgive. (This is one of the hardest things for me.)

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