Oh, sweet vacation time. I’d say it was well deserved, too. Here’s a summary of what I’ve done in the last two days: lunch with my family, being a lazy bum. I slept 10.5 hours one night and 11.5 hours the other night. I know I could still sleep a long time during the rest of my vacation.
Since none of the things I’ve made so far during my vacation have been particularly bloggable, I bring you this biscotti. The pictures didn’t turn out great, but it tasted good, and that’s what counts. Truth be told, I don’t actually like biscotti, but my mother does. Her birthday is in a few days, so I did a trial run of the biscotti to make sure I’d get it right. We had lunch for her birthday yesterday while my sibling is in town. Because of how things have been at work, I didn’t get a chance to make it for her yesterday, but I told her I’d bring her a batch of biscotti sometime soon.
I based it off of this recipe.
Orange Almond Chocolate Biscotti
1 1/2 cups tightly packed blanched almond meal
1 tbsp arrowroot powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup maple syrup
2 tbsp orange juice (from a fresh orange)
Zest from one orange
1/4 cup sliced almonds
1/4 cup chopped dark chocolate or cocoa nibs
Preheat oven to 350F.
Combine all the dry ingredients in a bowl. Add in the rest of the ingredients. Mix well. Place a sheet of parchment paper on a baking sheet. Spread the dough in a nice rectangle, about 2-3 inches wide at most. Bake for 20 minutes.
Let cool completely (about an hour). Then, preheat the oven to 250F. Slice crosswise into pieces no more than an inch thick. Turn the pieces so the cut side is flat. Bake for 10 minutes, turn them over and bake another 10 minutes. Turn off the oven and let the biscotti sit in the oven while it cools down.