So long, sunshine. See you next year. Here’s the current forecast for our dear city:
So, it’s safe to say there will be lots of book reading (thanks to my new Multnomah County Library card!), warm beverage sipping, and Gilmore Girls watching over the next week.
And biscotti dunking. (Or, “biscotto,” if you only have one.)
I hate, hate, hate the biscotti they sell at coffee shops, but I love, love, love it when I make it at home. It’s very much a fall/winter treat around here, generally reserved for that horrible period of life known as “finals week.” But now that neither of us are students, I guess we can eat it whenever we want. And now that we have a full week of rain and chilly weather ahead of us, I want biscotti. I want to drink multiple cups of coffee throughout the day, soak my biscotti for the perfect amount of time before it gets too soggy and drops into my cup, read a book, and listen to the rain.
You should do it too.
- ½ cup unsalted butter
- ⅓ cup honey
- 2 eggs
- 2 cups whole wheat pastry flour
- 1 tablespoon instant coffee granules (2 Starbucks Via packets)
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ cup hazelnut pieces (chop them in a food processor)
- ½ cup dark chocolate chips (chop them in a food processor too!)
- 2 ounces unsweetened dark chocolate
- 2 tablespoons honey
- Preheat the oven to 350 degrees. Line a cookie sheet with parchment paper or liner (I love my Silpat liner).
- In the bowl of a stand mixer, combine butter, honey, and eggs. Mix until well-combined.
- In a separate bowl, stir together flour, coffee, baking soda, baking powder, salt, and cinnamon.
- Mix dry ingredients into the egg mixture.
- Stir in hazelnuts and chocolate chips.
- Form the dough into a long rectangle on the cookie sheet. You want a pretty uniform width and height to avoid uneven baking times. Bake for 25 minutes.
- Once it has cooled a bit, cut into thin slices using a serrated knife. Place these cut-side down on the baking sheet and bake for another 8-10 minutes. Set aside to cool.
- Melt together the unsweetened chocolate and honey. Drizzle over the cooled biscotti. Dunk it all day.