Stress Baking part 1

BE JEALOUS. I’m done with finals. I’m not done done, I still have my animation project due next Tuesday. But I took my only final exam yesterday, finished a report this morning, and now all I have to do is animate some butterflies for the next week. Other plans include manicures, shopping, rock climbing, and – of course – baking.

Anyway, here’s the first installment of my stress baking series. I made them as part of Weekend Breakfasts last last Sunday while simultaneously working on a perception study for my character animation class. (Thanks to anyone who helped out with that survey, by the way. We had pretty great results!)

Almond Biscotti
Original recipe here. We significantly downsized the recipe – this makes one loaf, or about 10 biscotti.

1 C raw almonds
1/3 C sugar
1/3 C brown sugar
1/4 tsp cinnamon
1 scant tsp baking powder
3/4 C plus 2 Tbsp flour
2 eggs
1/2 tsp vanilla
zest of 1 orange

1. Preheat oven to 350F. Line a baking sheet with parchment paper or a silicone mat.
2. Arrange almonds on baking sheet and toast 10 minutes. Let cool.
3. In a large mixing bowl, mix almonds, sugars, cinnamon, baking powder, and flour.
4. In a small mixing bowl, whisk together one egg, vanilla, and orange zest. Stir into the flour mixture.
5. Work the mixture into a dough with floured hands (it will be sticky!). Add more flour if necessary, but don’t let it get too dry.
6. Form the dough into a loaf on the baking sheet, approximately 3/4 inches thick. Beat the remaining egg and brush over the top of the loaf.
7. Bake 40 minutes, rotating halfway through. Turn off the oven. Let cool 20 minutes outside the oven.
8. Using a serrated knife, slice the loaf diagonally into 3/4 inch thick slices, making about 9-12 cookies.
9. Place the cookies back on the baking sheet on their sides. Return to the oven and let warm for 30 minutes with the door closed. The oven should not be on.
10. Enjoy with coffee. Store leftovers in an airtight container.

Roasting the almonds was definitely my favorite part of this. It made the entire kitchen smell so good! The orange zest really compliments the almond flavor, too.

I’m a little confused about biscotti though. Are they dessert? Or are they breakfast? They go with coffee, which is usually a breakfast thing, but sometimes you drink coffee at night, too. I don’t know. I definitely consider them cookies… Breakfast cookies? I don’t know. Whatever, they’re yummy.

They should keep for about a month, but mine only lasted a few days. Because I ate them. I love anything you dip in coffee!


1 thought on “Stress Baking part 1

  1. Pingback: The Last Weekend | Square Root of Pie

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