For those that don't know, I cook. A lot. Mostly baking. I am a patisserie nutjob. I can honestly recall one situation where a cake I made ended a feud between me and this guy, and diabetics will actually eat my brownies (In all honesty, I warn them not to do it, but they can't resist...I don't get it...) they're so good. Sure I saute, stir fry, boil, poach--but baking is where I shine.
Toady is the last day of NaNo--I finished last Wednesday. For those that have done it, you know that post-NaNo blues set in about a week after "THE END". Now, since I can't smuggle prozac out, I've foudnt he next best thing to get you feeling fecking awesome again--Dark chocolate biscotti. The only stipulation to their flawless curative properties is that you hvae to make them--not someone else.
I'm not a big sharer of recipes, but these are just exotic and writerly enough to qualify...and besides, they always go with coffee--what's more writerly than coffee?
2.75 cups AP flour
1.5 cups white sugar
1.5 teaspoons baking powder
1 teaspoon salt
2 egg yolks
6 tablespoons meled butter
Enough dark chocolate chips or chunks to make it the way you want it
Preheat oven to 325 degrees Fahrenheit
Mix dry ingredients.
Make well in center of dry ingredients. Add eggs and yolks. Mix
Add melted butter. Mix.
Add chocolate. Mix
Split dough in half. Pat into 14 inch long, 1.5 inch wide "loafs" on greased (or parchmented (or silicone-lined)) cookie sheet, 3 inches apart. Bake until firm (25-30 minutes)
Remove from oven and cool on pan. Transfer to cutting board and cut half-inch slices on the diagonal. Arrange slices on cookie sheet and back for ten minutes. Flip and cook about 10-20 minutes. They should not be hard, but should be starting to dry. Cool completely. Serve with a cup of fresh coffee (if you take sugar and milk/cream, cut back on it--the cookies are very weet.).
This is probably the only recipe you'll get out of me, but it's so worth it.