Monday, January 5, 2009

Monday's meal

You may remember that a few months ago I got a super automatic espresso machine. I really love that thing! I've become obsessed with making the perfect white mocha. Anyway...along that line I got turned on to biscotti. I thought to myself "who would want these dry rock hard cookies?" But, my co-worker Joy, said "Dip them in your coffee and they are so good". So I did, and they are. Try them and see.

Delightful Biscotti

1/3 cup butter
3/4 cup sugar
2 eggs
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 teaspoons orange zest
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
1 cup semisweet chocolate chips
1/2 cup toasted almond pieces

Preheat the oven to 325 degrees F. Grease and flour a large baking sheet. In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest. Combine flour, baking powder, nutmeg, and salt. Stir into the creamed mixture until just blended. Mix in almonds. Divide dough into two pieces. Form into long flat loaves about 1/2 inch tall and 12 inches long. Place the loaves 2 inches apart on the prepared baking sheet. Bake in preheated oven for 25 minutes, or until a light golden brown. Cool on a wire rack for 5 minutes. Cut diagonally into slices about 1/2 inch thick. Lay the slices flat on the baking sheet. Bake for another 10 minutes, turning over once. Transfer to a wire rack to cool. Place chocolate chips into a small, microwave-safe bowl and melt, stirring every 20 to 30 seconds until smooth. Use a spatula to spread chocolate onto one side of each cookie. Let cool to room temperature and enjoy with a nice espresso