Every year for the last several years (ok three, but it
feels like we have always done this) my friend Amanda and I co-host a cookie
party. It’s the kind of cookie party where everyone makes 6 dozen cookies and
then you exchange it’s more like the type of thing where everyone brings
cookies and we eat them, and bring a few stragglers home. We do it this way
because it’s easier for guest to only have to make a dozen or so cookies, and
then we feel compelled to eat less overall.
We make a few extra things such as boozy coacoa, mulledcider, and veggies and dip. I really feel like you need some freshness when you’re
indulging in that many cookies. A nibble of carrot or celery does wonders for
cleansing the pallet and preparing it for the on slot of sugary goodness that
comes next.
indulging in that many cookies. A nibble of carrot or celery does wonders for
cleansing the pallet and preparing it for the on slot of sugary goodness that
comes next.
It’s a great tradition that I’m so happy to be a part of.
This year I wanted to make something a little difference
than I usually do and tried my hand at biscotti. I was pretty pleased with how
it came out, and it was way easier than I thought it would be. This may be one
of those things that I do all of the time now. I just need to perfect my
chocolate dipping practices, since that was a bit of a trial. It did remind me
however to put a double boiler on the registry, that thing that I dreaded is
starting to seem like a godsend.
than I usually do and tried my hand at biscotti. I was pretty pleased with how
it came out, and it was way easier than I thought it would be. This may be one
of those things that I do all of the time now. I just need to perfect my
chocolate dipping practices, since that was a bit of a trial. It did remind me
however to put a double boiler on the registry, that thing that I dreaded is
starting to seem like a godsend.
Almond Biscotti (adapted from Marth Stewart) Serves 24
2 1/2 cups all-purpose
flour
flour
1 cup sugar
2 tsp baking powder
1/4 tsp fine salt
3 large eggs
1 tbsp pure vanilla
extract
extract
1 cup sliced almonds, crushed
10 oz. chocolate chips
Preheat oven to 350 degrees. In a large bowl, whisk together flour, sugar, baking powder, and salt. Then beat in eggs and vanilla. Stir in the almonds until well combined. The dough should be crumbly, and a bit sticky. With your hands divide dough in half and transfer to a parchment-lined baking sheet. Form two oval shaped loaves about 3/4 inch tall. Bake for 20 to 25 minutes, rotating halfway through. Remove from heat and let cool on a wire rack for at least 20 minutes. Cut each loaf in half width wise and then cut 1/4-inch slices. Lay the slices on the same parchment lined sheet. Bake at 400 degrees until golden and crisp, about 15 minutes. Let cool on wire racks. Meanwhile bring 1 inch water to a boil and reduce to a simmer. Place a heatproof bowl in the water with the chocolate. Let it melt while stirring every few minutes. Once it begins to melt remove from heat and stir gently until smooth. Dip the biscotti bottoms into the chocolate smoothing with a spoon where necessary. Let stand for about 15 minutes and serve.