Tonight marks the fifth consecutive evening this week that J and I will be dining sans posse.The problem with this scenario is that I’m getting used to it and I like it.
Just kidding about the liking it part.
Seriously, while in the midst of Super Bowl Party prep work, taking care of various errands, and whatnot around the house, I realized that I haven’t planned anything for dinner. However, I’m feeling creative and therefore inclined to try something new, like this recipe for “Tot-cho’s“, since I have a fair amount of shredded pork roast left over from the other night – and I always have Tater Tots in the freezer 😉
That being said, dessert will more than likely be one (or two..) of these biscotti. They have become my absolute favorite version, and with the current supply dwindling rapidly, I will have to succumb to temptation and make more.
Cantuccini (Almond Biscotti)
These are not the biscotti you are accustomed to – they are very crisp/firm and meant to be dipped into coffee, tea, milk, wine, or whatever you fancy. Don’t attempt to bite directly into one, unless you have your dentist on speed dial.
2 cups all-purpose flour
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 tsp ground cinnamon
6 ounces (about 1 1/2 cups) whole unblanched almonds
3 large eggs
2 tbs vanilla extract
Optional: 1 cup chocolate chips
Set a rack in the middle level of the oven and preheat to 350 degrees.
In a bowl combine the flour, sugar, baking powder, and cinnamon. Stir in the almonds.
In another bowl, whisk the eggs with the vanilla then use a rubber spatula to stir into the dry ingredients. Continue to stir until a stiff dough forms.
Scrape the dough out onto a baking sheet lined with parchment paper and use an offset spatula to form 2 lightly flattened log about 10″ long and 2″ wide.
Bake for about 30 minutes, or until the logs are firm to the touch and lightly brown. Remove from the oven and allow to cool completely.
Place the cooled log on a cutting board and cut it diagonally into slices 1/3-inch thick. Arrange the biscotti on the prepared pans, cut side down. It isn’t necessary to leave space between them. Bake the biscotti for about 15 or 20 minutes or until they are well toasted. Cool the pan on a rack.