Tuesday, August 09, 2005



Deep happiness. I went and had a fantastic al fresco lunch with my most intriguing friend, the amazing E. yesterday. He is such a good (lookin') guy, and boy does he know his food. Whenever we get together it is a non stop foodie-frenzy. I love how he challenges me to explain the why behind everything I love (food and otherwise. Hee hee) and insists I stop saying chic or fab to describe things. (What can I say, its a turn of words that I overuse for sure)

I always want to do something really special for him (to thank him for the outrageously expensive lunch!) and since he always requests it, I made him these biscotti, that he gave me the recipe for, but never seems to have the time to bake for himself (he may be a foodie, but he doesnt have a lot of time for baking) And they really are just too outrageously divine.

In keeping with the theme of saying what I mean without using little catch phrases, I will elaborate and say that these are great because they are a perfectly crunchy cookie, the butter makes them, how can I say this? Not so dry. The anise is hard to identify, it is there for sure, but doesn't dominate, balancing with the lemon and the almonds which create texture and a deeper taste. All that and they are simple to make. Just mix shape and bake. And if you have never had a biscotti before the crucial second baking (what makes them so crisp) this is a great chance to nibble on that too. Try this recipe, and enjoy!

3 1/2 cups flour
1 tablespoon baking powder
1/2 teaspoon salt
1 1/2 cups sugar
9 tablespoons butter, melted
3 large eggs
2 tablespoons whole aniseed
1 tablespoon lemon zest
1/2 cup slivered almonds

Preheat your to 350°F.

Sift flour, baking powder and salt. Grind your anise in a spice grinder and all to the sugar, melted butter, eggs and lemon zest in another bowl. Combine the flour mixture into the egg mixture and stir until well blended, then gently mix in almonds. Cover and chill for 15 minutes if your kitchen is warm.

Shape the dough into two long flat rectangles. Place on a parchment lined sheet pan. Bake until golden, about 40 minutes. Remove from heat (leaving oven on) and allow to cool completely (about 30 minutes).

Using a bread knife, slice the biscotti on the diagonal. Place back onto a fresh piece of parchment and rebake for another 10 minutes (turn over once to brown both sides). Remove and cool.

If you want, dip one side of the biscotti in melted chocolate when cooled.

Makes about 40 biscotti.


GOOD & PLENTY candy was first produced by the Quaker City Confectionery Company in Philadelphia in 1893 and is the oldest branded candy in the United States.

Red Vines Candy Tour (Red Vines Road Trip) will be in Detroit this weekend
Saturday, August 13
10:00 AM - 1:30 PM

130000 Middlebelt Road

This is my first attempt at tags, sorry if it seems awkward!;;


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