This weekend I was planning on doing a bunch of bloggy related activities so I would have something to tell you about this week. Between laundry and laying around and grocery shopping I did one bloggy thing.
I was going to tackle marshmallows, bread, and biscotti. But, after our larger than normal grocery run (which happens about once every 1.5-2 months) I didn’t have any more extra money for the mallow ingredients and then I just plain ran out of energy for the bread.
And we finally have PANS! Real pans that don’t come from Safeway plus a cooling rack! (Thanks to Maris’s mom and our wedding registry.) When we opened them up we were jumping around the living room singing, “we have nice things we have nice things!” and Kamel kept declaring, “Throw out the old ones! Throw them away!” But we didn’t… because why chuck good pans? Anyway…
This recipe is something my dad’s been making for years over the holidays. He usually makes two batches, some with cranberries and white chocolate and some with whole almonds. I couldn’t find whole almonds, so I used almond slices. This ended up being a good thing and made the biscotti’s natural crunchiness easier to eat.
The recipe also calls for almond extract, which I also didn’t have or want to buy, so I used vanilla and doubled the amount used (from 1/2 tsp to a full tsp). It worked really well, and wasn’t too much or too little.
This is also the messiest I’ve ever been while baking. There’s a lot of taking things in and out of the oven, a lot of stickiness, a lot of flour going willnilly. It kind of delighted me. It made Kamel refuse hugs and tell me he was going to buy me an apron. Bring on the kitchen messes!
This time, we did something a little different and we made a short film about the biscotti. We’ll be bringing you short films (different from the random cell phone video) more often because we love making them and they are fun. Which tells me you’re probably going to like them too! So check it out below and I’ll see you on the other side:
Yes, I realize that I’m not supposed to eat raw eggs, and yes I realize that you’re not supposed to use a knife on a stainless steel counter because it will dull your knife, but what are you gonna do? (Use a cutting board, duh.) Also! That’s the awesome brush that Sarah got us so I don’t have to use my fingers anymore to spread egg whites. YAY! And yes, these cookie take a lot of time. A lot of patience. But they turn out amazing!
If you’d like to give it a go, email me at betterinrealife at gmail.com and I’ll send it your way! But only if you promise to tell me how it goes. I love me a good follow up. Happy Baking!