Tuesday, January 10, 2012

Jittery nerves after a long day

It was an unexpectedly late night at work yesterday. Just before I was about to publish the issue and walk out the door at 5:30 p.m., I noticed a big, glaring error on page 8 that had to be fixed. It would have been a stop-the-presses moment, except that it's an online publication. (A stop-the-coding moment? Not very dramatic.) Nonetheless, three people had to be bothered at home to fix the mistake, and I didn't roll out of work for another three hours. It would have been OK if it was just me who was kept late, but bothering other people is such a terrible feeling. Ugh. 
When I got home I was a little jittery — the problem had been fixed and everything was fine. But sometimes nerves are hard to calm. I decided to make biscotti. It helped.
And I can take some to the people who I had to bother yesterday.
Spicy biscotti
(Adapted from The New Best Recipes)
1 cup sugar
2 eggs and 2 egg yolks
1/2 teaspoon vanilla
2 1/4 cups flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon freshly ground black pepper
1/2 teaspoon freshly ground cloves or powdered cloves
1/2 teaspoon cinnamon
1/4 teaspoon powdered ginger
Several grates of fresh nutmeg, or a pinch or two of ground nutmeg
1/4 teaspoon salt

1. Preheat oven to 350. Line a baking sheet with parchment.
2. In a large bowl, whisk together sugar, eggs, yolks. Whisk in vanilla.
3. Whisk together dry ingredients.
4. Add dry ingredients to wet and gently incorporate without overmixing.
5. Divide dough into two parts and roll into two foot-long, narrow logs. Place on the baking sheet and smooth the top of the dough. Bake until the dough is golden, about 30 minutes.
6. Remove from the oven and allow to cool. Using the parchment paper, transfer the dough onto a counter, and using a very sharp knife, cut diagonal slices of biscotti to your desired thickness (New Best Recipes recommends a serrated knife, but that's always caused my cookie log to tear).
7. Turn the heat down to 325. Rearrange cookies on a baking sheet, cut side up. Bake another 20 minutes, or until the raw edge of the cookie is golden. For thicker biscotti, increase the time by about five minutes so that the center doesn't get weird and chewy.

Makes about 25-30

1 comment:

  1. Nice scoring on that nutmeg. I've now caught up with all your posts. More! More! Tia Maria