The roommates and I were missing Greece today, so our mid-afternoon snack turned into full on mediterranean-style zucchini. Fresh lemon, fresh oregano, olive oil, salt, pepper and zucchini. And of course we went on to make roasted potatoes and chicken as well. A very happy Saturday indeed.
Sunday, January 18, 2015
I woke up Saturday morning to these fresh treats, made by the lovely Kate. I think it's time I get back into my running routine...starting Monday.
Classic Almond Biscotti
Adapted from Brown Eyed Baker
makes 3 dozen biscotti
3/4 cup granulated sugar
1/2 cup vegetable oil
4 Tbsp. milk
1/2 Tbsp. almond extract
4 cups all-purpose flour
4 tsp. baking powder
1 cup chopped walnuts
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper, set aside.
Using an electric mixer, beat the eggs and sugar on medium speed until the mixture is pale yellow, about 3 minutes. Add the oil, milk, and almond extract, and mix for an additional 1 to 2 minutes until completely combined. Reduce the mixer speed to low and gradually add the flour and baking powder, mixing only until just combined. Give the mixture a final stir with a rubber spatula, and fold in the walnuts.
Divide the dough into four equal pieces and shape each into a log about 9 inches long by 3 inches wide. Place two on each sheet and bake for 20 to 25 minutes, or until firm to the touch. Remove the oven and place the pans on cooling racks for 10 to 15 minutes, or until you can handle the biscotti easily.
Increase the oven temperature to 375 degrees F.
Using a sharp knife, slice each log on a diagonal into 1/2-inch slices. Arrange the slices cute side-up on the baking sheets and return to the oven for an additional 10 to 15 minutes, or until golden brown, flipping them halfway through. Allow the biscotti to cool on the baking sheets, then store in an airtight container at room temperature for up to 1 month.