Biscotti

If you could live anywhere in the world for one year, where would you live?
I would live in a small village in Italy, where I would make friends with the local ladies, learn how to make pasta, explore the area, get to know the farmers, cook, eat, write, draw, listen to old Italian music, take siestas, learn Italian, dream in Italian and pretend that I’m Italian.

So tempting but I have to wait until my boys fly out of the nest. I tried bunch of times to sell them my dream but they vetoed the idea of moving yet again. “But you’ll have pasta everyday!” “No! if we move again we want to go back home.” Home is Los Angeles. I can’t blame them. Being a no-mad is more like yes-mad. I guess I’ll just make more biscotti and pretend that I’m in Italy.

   
Now let’s talk about those “twice-cooked” cookies, a.k.a. biscotti or cantucci. Hard as a rock and dry as the Sahara, yet addictive. If you have self-control issues you might reconsider making them. Although they are harmless, pretty healthy.

I made them with raw almonds and pistachios, and added a plum but feel free to add any nuts, fruits, or dried fruits you like.


My favorite way to eat them is to dip them in my jungle tea.  Thank you Liza Panelim for the inspiration.

Biscotti

Yield: About 30 cookies

Biscotti

Ingredients

  • 3/4 cup coconut sugar (or cane)
  • 2 large eggs
  • 2 tablespoon olive oil
  • 1 tablespoon brandi or vanilla extract
  • 2 cup spelt flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1-2 plum, diced
  • 1/2 cup raw pistachio
  • 1/2 cup whole raw almond

Instructions

  1. Preheat oven to 160°C 325°F. Position rack in the center. Line baking sheet with parchment paper.
  2. In a large bowl whisk together the sugar, olive oil,vanilla extract and eggs. Add the flour, baking powder and salt and stir with wooden spoon until just incorporated. Fold in the plum, pistachio and almonds.
  3. The dough is a bit sticky so wet your palms then divide into two. Place each half on a large cookie sheet, and shape into a log.
  4. Bake for 25-30 minutes or until your logs are golden brown and firm. Let cool slightly.
  5. Put the baked logs on a cutting board, using your sharpest knife, slice cookies about 1/2 - 3/4 inch thick. Lay the pieces cut side down on the baking tray and put it back in the oven for 10-12 minutes, until the outside of the cookies feel toasted but they still give a little when pressed in. They will crisp up more when cooled.Let them cook for 10-15 minutes before you eat. Good luck with waiting.
http://www.shellyshumblekitchen.com/biscotti/

 

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