A little tea and cookie for an afternoon treat. So many cultures take the time to sit and take a break in the afternoon for a bit of caffeine and something sweet. It's a wonderful cultural tradition. I know for me I forget to do this and probably so many of you do as well. We are always on the go, needing to go here, do this, and we don't take the time to stop and enjoy for a few minutes. This is one thing I envy of let's say Italian culture since this recipe is of biscottis. Going for a stroll to the local bakery and coffee shop to have an espresso or tea in the afternoon and then walk back to what it is you were doing before you stopped to just enjoy for a few minutes.
In the US we live a fast pace world, with so many visual distractions, a constant need to get ahead that we forget sometimes to just stop. We and this including myself have to learn to take those few minutes if it is in the afternoon or mid-morning to just enjoy a little something. This recipe is hopefully inspiring to help you remember that we don't always have to be on go and needing to do the next thing. But more so to learn to be present and in the moment. It's something I am learning with each day. The more present we are in the moment the more we appreciate.
Yields 12-14 biscottis
Time: 50-60 minutes
2 large eggs
8 tablespoons unsalted butter - room temperature
Zest of 1 orange
115 grams cane sugar
265 grams all purpose flour
1 heaping tablespoon of anise or fennel seeds
1/2 teaspoon sea salt
1/3 cup raw almonds - chopped
1. Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
2. In the stand mixer add the butter and sugar. Mix until the butter is just broken apart and you don't see any clumps. Add the eggs and orange zest and mix until the yolks break. Scrape down the sides of the stand mixer.
3. In a separate bowl add the flour, salt, and anise seeds, mix.
4. With the mixer on low add the dry mixture to the wet mixture. Fold in the almonds.
5. Create a log shape with the biscotti dough. It should be about 3 inches wide. It is helpful to use a metal bench scraper to help shape the dough into a log. Make sure it is flat and even on top. It will grow and puff up slightly in the oven.
6. Bake in the oven 23-25 minutes, until the edges are golden. Remove from the oven and allow it to cool for 10 minutes before cutting it. Biscottis are baked twice so they will be baked again after they cool for 10 minutes.
7. Using a serrated knife on a cutting board cut the edges off. At an angle cut the biscotti gently about 1 - 1.5 inches thick. This should yield you about 12 - 14 servings. Place them on one of the cut sides on the baking tray. Bake at 325 degrees for 15-20 minutes, until they are dried out. This second bake is removing any moisture in the biscotti. So depending on your oven this process may take more than 20 minutes. Once dried out remove, cool, and serve.