It has been a while I could not cook/bake for fun, no therapy, no experimenting… Just eating to survive. I was busy. New job, new a lot!
I was between jobs a little too much that I started to think I can enjoy staying at home forever. Why not? I can do pilates & pool in the morning, go shopping in the afternoon. Reading, painting (not that I create master pieces), baking, playing with my baby, and what not. But I could not.
As a child I was always very proud with my mother that she was working. I was in a private school but even in such a privileged environment, kids with working moms were rare. At the first days of the school when we were telling about ourselves it meant all the world to me to tell them about my mom.
It is a life choice and I respect everyone but in my opinion women should work no matter how rich the family is. Woman should earn her own money, be outside, be life-ful, be strong!
It is very very, ooh so very hard to send my 2 year baby to daycare. She cries my heart out; but I’m sure when she grows up she will be proud with me as much as I was proud with my mom!
So today, I finally found time to bake some. I’ve been craving for biscotti for a while and today was the day! Biscotti means twice baked in italian. So they’re supposed to be twice baked, also traditionally oil free— meaning dry and crispy. These are almost guilt free! No oil, very little flour… Of course, chocolate is our sin forever, nothing to do about that!
2 cups (280g) flour
3/4 cups (75g) top-quality cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs, at room temperature
1 cup (200g) sugar
1 teaspoon vanilla extract
1/2 teaspoon almond extract (optional)
1 cup (125g) nuts (or almonds or both), toasted and very coarsely-chopped
3/4 cups (120g) chocolate chips
1. Preheat the oven to 350F (180C) degrees.
2. In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
3. In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, then mix in the nuts and the chocolate chips until the dough holds together.
4. Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart. Bake for 25 minutes.
5. Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.
Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in melted chocolate, then cooled until the chocolate hardens.