I’ve just wrapped up a week at home. My big plans for cooking and blogging elaborate meals were defeated by my need for sleep (and laziness). However, I did check one item off my list of things to make – biscotti.
I love biscotti. Over Christmas break my family and I killed an entire container of Nonni’s Biscotti. This led to an expensive coffee shop biscotti habit, and - well you know how these things can end. I decided to try my hand at making my own biscotti. It is safe to say I will never revert to my old coffee shop ways.
For my biscotti I used this recipe from Smitten Kitchen. I omitted the orange zest and liqueur since I didn’t have them on hand, and instead added the slightest bit of almond extract (less than a ¼ teaspoon). Oh and the chocolaty goodness at the end, that was extra. I eyeballed it and used one part milk, one part butter and three parts semi-sweet chocolate chunks.
The finished product was dense, delicious biscotti with all the features of a decadent almond cookie.
P.S. Remember my hint about hanging in Detroit for the summer? Well, I’m here! Look for weekly updates intertwined with munchings on the latest happenings from me in the D for the next couple months.