How many folk, do you think, made a new years resolution to eat better? And how many of them do you think have thus far failed to do anything about it? Most would be my guess. So, for the sole purpose of teasing these poor saps, let’s introduce a perfect accompaniment to our morning coffee. Now me, I have always enjoyed dipping cookies in my coffee regardless of the time of day. What? I’m an adult, I can have cookies when I want. There is a cookie that is particularly well suited to this exact purpose. The Biscotti.
I once heard it joked that “biscotti” is Italian for “stale cookie” and in all honesty that’s not far off from the truth. Biscotti are baked twice, the second time at a lower temperature for the purpose of drying them out which, in a sense, makes them stale. Fortunately they are all the more delicious for it.
400g All Purpose Flour
15g Baking Powder
100g Sliced Almonds
120g Canola Oil
Mix all the ingredients together until a dense dough forms. Roll said dough into a log and flatten somewhat. Bake at 350° for half an hour then allow to cool. Slice about 3/4 of an inch thick, lay on a baking sheet and sprinkle with cinnamon. Bake again at 300° for ten minutes, flip the biscotti and bake for another ten minutes.