Biscotti for mother’s day, my favorite thing.
If I’m going to eat a cookie I want it to be made from real butter, sugar, eggs, chocolate, nuts…you know, all the good stuff and none of the unpronounceable, unidentifiable stuff.
Would you agree with me?
Today I wanted to make something lovely for us all and also for my mother and mother’s day.
My favorite go-to cookies are biscotti. Who’s made them? Aren’t they just the most versatile, crunchy, satisfying cookies in the world? I make them in about seven different flavours but my most favorite are walnut and chocolate or almond and anise seed.
Today I made walnut and chocolate.
Would you like the recipe? Of course you would.
1 ½ C toasted nuts
½ C butter
2tsp baking powder
¼ tsp salt
1 ¼ C semi sweet chocolate bits
The dough is a little stiff and so it really works out the arm muscles…or…alternately, stick it into the Kitchen Aid with the flat blade and save your arms.
Cream butter and sugar together, add eggs and vanilla, sift dry ingredients (like I bother), add dry ingredients and mix, add nuts and chocolate and mix again.
Line a no edges baking sheet with tin foil and divide the dough into two and shape two rectangular logs on the foil. Try to imagine that after the first baking you will cut the cookies into the angled slices and so try to shape the rectangles to make the job easier on yourself with straighter sides and angled ends.
Bake them at 325 degrees for about 25 minutes. Take out and cool 5 minutes.
Carefully slide the foil off the baking sheet and onto the counter. Cut the two rectangles by slicing with a large knife from the top down but try not to go from side to side. Return the cookies to the baking sheet and bake at 300 degrees for 10-15 minutes more to dry the cookies.
There you go.
Now go make a cup of tea. 🙂
Were you seriously going to wait till they cool down?
Sharing with Claudia at Mocking Bird Hill Cottage because they are definitely my favorite things. 🙂