I don’t know about you, but I do love to sit at my table on a Saturday morning and sip coffee while looking at the newspaper. Sometimes, I even put different things in my coffee, like cocoa, vanilla, cream, cinnamon, and even honey. It is just one of those creative moments when I know I don’t have to be anywhere, at least not for an hour or two, and I can just play around with my downtime. The only thing that could make this better, would of course, be a biscotti.
Raised up in an Italian home, biscotti was a treat, and we only got one when my mom would make her Italian Slice Cookies. Her cookies always started out soft, right out of the oven, and then the next day, when they would harden up a little, she would call them a biscotti. I guess an authentic biscotti is one that is baked, sliced, and then baked again to toast them. They then become hard and crunchy, and are great for dipping in your favorite coffee.
But, in our home, before mom could toast them, we would dash into the kitchen and as soon as the powdered sugar hit the cookie, we were begging for them. I guess I like them both ways, soft and toasted, but my favorite is right out of the oven when they are soft. So, I baked up some pecan biscotti yesterday, mainly to bring down to my neighbor who lost her husband in the past few days, and had a house full of company.
But, again, as they came out of oven, I just couldn’t resist, and since I walked 3 miles that morning, I convinced myself I had coverage. The only problem…I couldn’t stop at one.
I just have to share this recipe with you, so please check out the recipe on my recipe page and make up a batch. Leave a comment, or email me…[email protected]. And let me know what you put in your coffee.
Rosalie
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