There was an Engagement Party, Christmas, Holidays and life has been crazy. But I did want to write about these Biscotti cookies, my hands-down Best Selling cookies (if I was selling them, which I am not). I always try to make a batch for special occasions and for Christmas gifts, as I did this year.

My husband Zeke, who doesn’t particularly like Biscotti, does love mine. Perhaps because they are a more American version than the traditional Italian Biscotti, which can be so crunchy, you could crack a tooth on them. These Biscotti contain butter, toasted almonds and lemon and orange peel, making them quite delicious and perfect with your morning coffee, to dunk in a dessert wine, or with a glass of ice cold milk.

They are, however, a labor of love.

I’m not saying they are technically challenging, but there are a lot of steps involved and they take quite a while to make. First, you need to toast the almonds, zest a lemon and orange, cream the butter and sugar and make the cookie dough. Biscotti, which means “twice cooked”, are actually cooked three times. First, two big cookies loaves are baked, then cooled and sliced. Then the slices are baked, for ten minutes on one side, ten minutes on another and then cooled. Finally, they are done!

So, I made a batch last year and judiciously gifted them for Christmas to people who I know would appreciate them. I saved a precious few to take a photo for this blog, but one by one, they disappeared. I found I couldn’t resist the siren call of them in the freezer and ate them. I had only one small one left, which I put on a plate in the kitchen to take a photo of to accompany the recipe. Alas, when I came down for lunch, half of the biscotti was missing- a victim on my husband’s hunger and love of my irresistible biscotti.

Of course I had a fit. I screamed and shouted, moaned and groaned. I may have thrown some hamburger buns in his direction. Not my finest hour.

Do you know how long it takes to make biscotti?

I interrogated him.

“No,” he backtracked sheepishly. “But whenever you make them, it seems like a while.”

You’re darn tooting it’s a while! And, without further ado, my recipe for my obviously irresistible Biscotti.

Irresistible Almond Biscotti

Recipe by Miami HeraldCourse: DessertCuisine: ItalianDifficulty: Difficult

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

300

kcal

Total time

1

hour 

10

minutes

These are delicious, orange and lemon flavored almond biscotti.

Ingredients

• 1 1/2 cup whole almonds

• 3 cups all-purpose flour

• 2 teaspoons baking powder

• 1/4 teaspoon salt

• 2/3 cup butter, softened

• 1 cup sugar

• 3 large eggs, room temp

• grated peel of one large orange

• grated peel of one lemon

• 1/2 teaspoon almond extract

Directions

• Preheat oven to 350 degrees.
• Spread almonds in a sheet pan and bake until lightly toasted, about 10 minutes. They should smell fragrant and start to pop.
• After cooled, chop into coarse chunks and set aside.
• Combine dry ingredients of flour, baking powder and salt in a bowl and set aside.
• Place butter and sugar in large bowl of electric mixture. Beat on medium high speed until light and fluffy.
• Add eggs, one at a time and beat well after each addition.
• Mix in orange and lemon zest and almond extract.
• Add flour mixture and mix at low speed until ingredients are well incorporated. Mix in almonds.
• Form into 2 logs, approximately 12 inches long. (I use a ruler to measure) Flatten tops gently with palm of hand.
• Place on lightly greased cookie sheet as far apart as possible.
• Bake 25 minutes, or until tops are firm. Do not under or over cook, otherwise they will not slice smoothly.
• Remove from oven and place of rack. Cool 10 minutes.
• With a large sharp knife (I use serrated), cut logs into diagonal slices, about 1/2 inch wide.
• Line them, cut side down on the cookie sheet. Bake for 10 minutes on one side, turn and bake another 10 minutes on the other, or until they are lightly golden.
• Enjoy and keep out of reach of hungry husbands.

Notes

• These freeze great and are also an easy cookie to ship.
• You may substitute 1/2 cup of cornmeal for 1/2 cup of the flour.

P.S. Sorry Tami! I ate your biscotti! Alas, I could not upload the photo of the half-eaten cookie! Drats on technology, or my inability to master it.

Up Next: Food Trends 2024

I just put all the celery leaves, onion skins, herb stems and mushroom stems in a pot, cover it with purified water, add a couple bay leaves, bring it to a boil and then let it simmer for a couple hours. Alternately, use purchased vegetable broth or, if you don’t want to have a vegetarian soup, use chicken or beef broth.

I like this recipe because it calls for seasonable vegetables so you can use what’s fresh and local. Also, you can personalize it to the vegetables you like. I used garbanzo beans instead of Cannellini beans and added some chopped cabbage because I feel it adds some heft to the soup. This soup can probably be made with things you already have in your pantry, making it easy and convenient.

Always taste your soup before serving, as it often needs salt or a little squeeze of lemon. I top this soup with a fine grating of Parmesan cheese, so it’s not technically vegan, but it tastes better to me this way and adds some unami flavor to the soup. I also like a little crushed red pepper on top, to spice it up a bit. Served with some warm, crusty bread, this soup makes a perfect Meatless Monday meal.

Classic Minestrone Soup by Cookie and Kate

Prep time: 20 minutes Cook time: 45 minutes Total time: 1 hour 5 minutes

Ingredients

• 4 Tablespoons olive oil, divided
• 1 medium yellow onion, chopped
• 2 medium carrots, peeled and chopped
• 2 medium ribs celery, chopped
• 1/4 cup tomato paste
• 2 cups seasonal vegetables (potatoes, squash, zucchini, green beans or peas)
• 4 cloves garlic, pressed or minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes with their liquid
• 4 cups vegetable broth
• 2 cups water
• 1 teaspoon sea salt
• 2 bay leaves
• pinch of red pepper flakes
• freshly ground pepper
• 1 cup orecchiette, elbow or small shell pasta
• 1 can (15 ounces) Great Northern or cannellini beans, rinsed and drained
• 2 cups spinach, kale or collard greens, chopped
• 2 teaspoons lemon juice
• Freshly grated Parmesan cheese for garnishing (optional)

INSTRUCTIONS

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or stockpot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, tomato paste and a pinch of slat. Cook, stirring often, until the vegetables have softened and the onions are turning translucent, about 7 to 10 minutes.
2. Add the seasonal vegetables, garlic, oregano and thyme. Cook until fragrant while stirring frequently, about 2 minutes.
3. Pour in the diced tomatoes and their juices, broth and water. Add the salt, bay leaves and red pepper flakes. Season generously with freshly ground black pepper.
4. Raise heat to medium-high and bring the mixture to a boil, then partially cover the pot with the lid, leaving about a 1″ gap for steam to escape. Reduce heat as necessary to maintain a gentle simmer.
5. Cook for 15 minutes, then remove the lid and add the pasta, beans and greens. Continue simmering, uncovered, for 20 minutes or until the pasta is cooked al dente and the greens are tender.
6. Remove the pot from the heat, then remove the bay leaves. Stir in the lemon juice and remaining tablespoon of olive oil. Taste and season with more salt and pepper until the flavors really sing. Garnish bowls of soup with grated Parmesan, if you’d like.

Up Next: Cooking with Herbs.

“Why are you eating Funyuns, Sunny?” Whoopi, speaking from the social distance of her own home, asked.

“I love Funyuns,” Sunny answered, shrugging.

Apparently Whoopi was dismayed because she hasn’t been able to find her favorite brand of potato chips (Wise). Megan McCain’s junk food addiction of choice (also quarantined at home since she’s pregnant) is Cheez Whiz, straight out of the can. Everyone agreed putting it on her finger to eat at this time was too risky.

I read an article about how people are ditching quinoa and kale for Doritos and Oreos, during this stressful time of the pandemic. Many people (including yours truly) are worried about gaining the COVID 19. 19 pounds, that is. Stuck at home, with nothing to do but eat.

My junk food addiction during these freaky as heck, uncertain times has been Trader Joe’s White Truffle Potato Chips. It sounds like a pretty ritzy addiction, but I was simply eating it because it was there. They are, by the way, delicious, especially with caviar dip (now that does sound ritzy!), although I won’t be visiting Trader Joe’s anytime in the near future. It’s crazy enough shopping there during normal circumstances and these are anything but.

My actual embarrassing junk food of choice is pork rinds, a favorite of George Bush Jr’s. (that makes it even more embarrassing). Sometimes, I just buy a small bag in the grocery store and eat the whole thing. Something about crunching those hard and salty snacks is a stress reliever, even though I feel sick after I eat them. There’s a conflict going on in my body and brain, of wanting to eat clean to stay healthy and that of just craving comfort food.

After Hurricane Andrew, my then sister-in-law brought bags full of groceries for our family. The item that made me happiest was a box of Cinnamon Pop Tarts, a blast from my past and link to my childhood. It was one of the few crappy foods my Mom let us eat. I’m sure she brought them for the kids, but I’m the one that ate them.

Likewise, I’ve been craving comforting food during this time, so have been eating a lot of soups and sandwiches for lunch. Tuna melt and Campbell’s Tomato Soup, was homey and warm (although I’d forgotten how awful the tomato soup was with corn syrup in it) and I had Trader Joe’s Poblano Corn soup yesterday, with a Pita Pizza with Monterey Jack Cheese and sliced peppers on top.

In order to establish a sense of normalcy during abnormal times, I created a meal plan for the upcoming week. Sundays, the day my family used to have pasta, is Italian night. Monday is Meatless Mondays (which I’ve been trying to do for a while) or take-out pizza. Tuesday is Taco Tuesday or Flannigan’s ribs (buy one, get one free day). Wednesday is Burgers and Beer night, reminiscent of Riviera’s, or Hot Dog and sausage night, simply because I need to rid the freezer of hot dogs. Thursday is Mystery Meal.

On this night, family members get to request a dish they would like and then they cook it, with assistance by Zeke or I. This way, we’re fed and they get a cooking class. Win-win. Friday is Fishy Friday, with some kind of seafood.

Last night I marinated peeled, deveined shrimp in leftover artichoke heart juice, then put them on skewers (some had bacon around them). Zeke grilled the shrimp; I served it with mashed potatoes, stir fried pea shoots (I need something green!) and grilled N’aan bread, which I was told suffered from freezer burn.

“Welcome to Seafood Night,” I said last night, toasting with my glass of wine.

“I hope you enjoy tonight’s meal and if you don’t…”

No need to finish that sentence, because where else are they going to go?

Saturday night is Grillin’ and Chillin’. We are lucky in South Florida to be able to grill and have such beautiful weather, while we’re stuck at home. I’m not too sure about the chilling part, at this stage of the game, but we have been watching a lot of Netflix– Tiger King, to be specific. The girls and Zeke have also been working on a 1500 piece puzzle in the Family Room. There have also been some games of Beer Pong, though played with Rose. I haven’t (as of yet) participated.

This schedule can be amended depending on ingredients I can procure and the mood of the chef. Luckily, take-out is still an option and I read that the coronavirus can’t be transferred via food, so that’s a relief.

I texted the girls and asked what meals they will be attending, in order to get a head count, because on any given day we could be just the two of us, or up to five people. I’m making my list, submitting in my Instacart order and hoping it won’t take a month to arrive. I’m putting toilet paper, Clorox wipes and rubbing alcohol on the list, although it’s probably wishful thinking. A girl can dream, can’t she? It’s about all we have now- wishful thinking about a day when this is all over. And our health and our family.

Come to think of it, that’s a lot.

Stay safe and support your local restaurants. See my previous post for recommendations.