I made that!

I have some news! After a stint in Panama, chilling in the rain forest, my friend Matthew McKee has returned. He was inspired by the farms, and has starting roasting his own coffee. He’s brewing and selling it during the day at his brother’s bar “Etiquette Lounge” on Market Street in San Francisco. He’s basically turned it into a makeshift cafe during the day. Business is picking up, and people have been requesting nibbles. And that’s where I step in – I’m going to making little snacks to go with his delicious coffee!

First, I’m gonna make some biscotti. A biscotti flavored with orange zest and almonds.

I creamed some butter and sugar, then beat in some eggs, vanilla extract and almond extract. Once blended, I mixed in some lightly toasted almonds and orange zest.

I added flour, baking powder and salt until it formed a dough.

I shaped the dough into a log and baked it until it was lightly browned and just cooked through.

After the loaf cooled, I sliced it into little strips and popped them back into the oven to dry out.

And I have biscotti!

Come by Etiquette Lounge during the day if you want to dip one of these guys in some yummy coffee!

RECIPE (Cook’s Illustrated):

2 cups all purpose flour

1 tsp baking powder

1/4 tsp salt

4 tbs unsalted butter, softened

1 cup sugar

2 lg eggs

1/2 tsp vanilla extract

1/4 tsp almond extract

3/4 cup whole almonds with skins, toasted, cooled and chopped coarse

2 tbs minced zest from 1 orange

– Adjust oven rack to middle position and heat oven to 350. Whisk flour, baking powder & salt together in medium bowl; set aside.

– Either by hand or with electric mixer, cream butter & sugar together until light and smooth, about 2 min with mixer set at med speed. Beat in eggs one at a time, then extracts. Stir in almonds and zest. Sprinkle dry ingredients over egg mixture, then fold in until dough is just mixed.

– Halve dougn & turn each portion onto an oiled cookie sheet covered with parchment. Using floured hands, quickly stretch each portion of dough into rough 13×2 inch log, placing them about 3 inches apart on the cookie sheet. Pat each dough shape to smooth it. Bake, turning pan once until loaves are golden and jus beginning to crack on top, about 35 min.

– Cool the loaves for about 10 min; lower oven temp to 325. Cut each loaf diagonally into 3/8 inch slices with a serrated knife. Lay the slices flat, about 1/2 inch apart, on the cookie sheet and return to oven. Bake, turning each cookie over halfway through baking, until crisp and golden brown on both sides, about 15 min. Transfer biscotti to wire rack and cool completely.