Wednesday, April 10, 2013
I've been really focused on John a lot the last few weeks because I've noticed something strange. Every time I talk about him to strangers (well, strangers to him...I don't normally go around talking about him to people I see on the subway, you know), his name is no longer John. I always talk about him as "Poor John". Usually it has to do with some crazy antics of mine or a story I am telling about him or even when I parade him around for the world to see on this blog.
Usually, whoever I talk to just shakes their head and agrees, "Poor John", or declares him a "saint". Saint?! They don't know my boyfriend the way I know him, let's put it that way. But, when it's 7 o'clock at night, the sun is setting, the food blogger is having a small meltdown because her pictures are getting "too dark" and he is the one that has to stand over the food with lights or tin foil, or just eat the food cold, then yes, I guess he is a saint.
Do all food blogger's significant others have this problem? I hope not for our men's sake. Anyway, as is usually the case, when I think about how much injustice he suffers from (not taking into account the delicious eats), I try to make him happy in another way. Dottie's Toffee was one of those ways we could come to a compromise. John loves biscotti, and I was trying to think of something that rhymed with "Toffee". Don't ask me why, just reread that "Poor John" thing. Anyway, I came up with "Coffee" but then John thought up "Biscotti" So now you have Almond-Toffee Biscotti for your Coffee! A totally rhyming recipe.
Joy of Baking)
Serves: 24 (24 biscotti)
1/2 cup whole almonds
2/3 cup sugar
2 large eggs
1 teaspoon vanilla extract
1 teaspoon baking powder
1 3/4 cups flour
2/3 cup Dottie's Toffee, crushed
Preheat the oven to 350 degrees F. Place the almonds in a single layer on a cookie sheet. Bake 8-10 minutes until fragrant. Keep the oven on and set the nuts aside to cool. Once cool, coarsely chop. Prepare another cookie sheet with parchment paper. Set aside.
Meanwhile, beat the sugar and eggs together on high with a hand mixer or stand mixer until the mixture becomes pale yellow and fluffy (about 3-5 minutes). Beat in the vanilla extract. Then, add the baking powder and flour and mix until combined. Fold in crushed almonds and Dottie's Toffee.
Turn the dough out onto a well-floured surface and using floured hands, shape the dough into a log about 12 inches long by 3 inches wide. Bake for 25-35 minutes, until the top is firm to the touch. Then, slice into small slices.
Reduce the oven temperature to 325 degrees F. Reset cookie sheets with parchment paper. Place slices cut side down on the cookie sheet and bake 8-10 minutes, until golden. Flip the slices and repeat so the biscotti is golden on each side.
Serve immediately or store in an air-tight container for up to 1 week.
Until the next time my oven is on...
Welcome! I'm Dani (aka the Growing Foodie), just a girl balancing her career and passion for all things edible in NYC. I hope you'll join me in my adventures in life, through food. (Click for More)
Powered by Blogger.