October 16, 2012

Cinnamon Walnut Biscotti

Soooo...hey there. 
Remember me? 
I'm that one girl who started a food blog, said whatever random thought came to my head, showed you some pretty sweet recipes, but then fell off the face of the earth?
Remember me now?
**insert crickets here**
Well, I guess that's what happens when you fall of the earth's face, now doesn't it?
There is totally a reason I went dark.
I went out & became one of those fancy-shmancy bakers...like, for realsies.
But once I hit a creative wall, I decided to pack up my chef's coat & go back to what I loved most:
Doing things my own way with my very own baking gig & gettin' all kinds of creative with it.

Now I'm back with a couple of nifty tricks up my coat sleeve &
 I'm wielding a mean a** biscotti.
CHURCH.
Soooo...this may NOT be the best way to start this blog but can I just begin by saying that I never really liked biscotti? 
I know, I know. 
Here I am writing about it, baking it, & trying to get all of you to fall in love with it so much that you'll go into your kitchens & make it too, and yet there I go, totally putting down biscotti like a mean tweenager.

But I just need you to trust me.
^^This ain't your nonna's biscotti.^^
(Nonna = grandmother in case you have no idea what I'm talking about)

I actually like this biscotti and I bet yo' nonna, you will like this biscotti, too.
As a matter of fact, I liked it so much that I started to anthropomorphize the biscotti
& realized that if biscotti were a person, we'd have a lot in common.
Maybe even be BFF's...For instance:

BISCOTTI:
The word biscotti comes from the Latin word biscoctus, meaning "twice-baked or cooked".
ME:
In college, sometimes I would party two days in a row therefore, I too, have been "biscoctus".
BISCOTTI:
The biscotti cooking method of twice-baking was used as a means of prolonging the "shelf-life" during ancient "refridgeration-free" times.
ME:
After turning 30, I started putting on face cream in order to prolong the shelf-life of my face.

Anywho....

Traditionally, biscotti uses anise extract but I tend to associate anise with this amazingly effective yet absolutely gross tea my mom gave me when I had cramps soooo....I'm not putting it in a biscuit.
Lucky for me, the awesome thing about biscotti is that it is pretty versatile.  You can use just about any kind of extract, spices, & nuts in the mix and dip it in just about anything you can think of.
Enough of the history lesson, let's make some Biscotti!!

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