Sometimes you just have to take that afternoon break and share it with a friend or someone you care about. When Ron and I were first married we lived next to a wonderful Italian couple that we just adored. Florence was an awesome baker. She made us things we had never tasted in our lifetime. I was thinking of Florence and her Biscotti today as I prepare for an afternoon phone call date with my niece. We are states away from one another, but somehow even a phone call recharges us until we see each other again.
Although I wish we could sit down and enjoy Florence's Biscotti and coffee together, my photographs will have to do today. Do you have a friend or family member that you could enjoy coffee & Biscotti with?
Beat with mixer--
1 cup sugar
3/4 cup oil (veg)
1 tsp. pure vanilla
1 tsp. pure almond
pinch of salt
3 1/4 cups flour
2 tsp. baking powder
(I added mini choc chips 1/3 cup to one batch, and 2 tsp. pure lemon and lemon zest
to the other batch)
You may chill if you like. I did not.
Form dough into 3 loaves and bake on a greased or parchment lined pan.
Bake at 350 degrees 20-25 min. depending on your oven.
With a serrated knife slice each loaf diagonally into 1/2 inch slices.
Place the slices, cut side down on an ungreased cookie sheet. Bake at 325 degrees
for about 5-6 min. Remove the pan and turn slices over and Bake 2-4 more minutes
and cool. The Biscotti should be crispy and dry.
Optional glaze: Use powdered sugar and water OR l egg yolk and water on top of
each slice before baking.
FLORENCE WRITES THIS AT THE END OF HER RECIPE:
Dunk in coffee OR red wine! :)
I hope you all enjoy Florence's Biscotti making new memories of your own.
Have a wonderful day!
***Thanks so much for being part of The Lavender Bouquet.