Dutch-Norwegian Girl Makes Biscotti; Brags About It

Yes, yes, yes. I know I’m supposed to be related by blood to my Italian cousins in order to gain any street cred when it comes to making biscotti. Consider me the Vanilla Ice of the Furfaro clan and jump me in, anyway. 

These sumptuous delicacies are not like what you get from the cookie aisle in the grocery store. You can actually bite into them and chew them without losing half of your teeth. They will cause you to gain weight because you will eat the entire batch in one sitting, so go get you some phat pants and get thick, girl.

Dough ingredients:

1/2 cup unsalted butter, melted (if mixing and kneading by hand, butter should be softened not melted)

3/4 cup sugar

1 whole large egg + two large egg yolks

2 1/2 to 3 cups unsifted flour

1 tablespoon baking powder

1/2 teaspoon salt

Preheat oven to 325 degrees. Add butter and sugar to mixer and beat until well combined. Add eggs and quickly beat into butter and sugar. Add 2 1/2 cups four, the baking powder and salt, and beat until smooth. If it doesn’t hold it’s shape when you form a ball, add another 1/2 cup of flour and beat until smooth. Slow the mixer and let it knead the dough for around 60 seconds, adding spices nuts, etc. while it kneads.(If hand mixing and kneading, knead dough until it no longer sticks to surface.) Dough will be shiny and very smooth. 

Gather up the dough and place it onto an un-greased baking sheet. Form a rectangle about 3/4 inch high, 15 inches long and 6 inches wide. IMG_3331

Bake for 20 minutes, or until it is firm to the touch, crinkly and very lightly browned on the bottom. Remove from oven and let cool for 10 minutes.IMG_3332

With a sharp, large knife, carefully slice into 3/4 inch by 6 inch lengths. Turn lengths on sides, rearrange on sheet and bake for 20 minutes or until very slightly browned on the side touching the baking sheet. Turn off oven, open oven door a little and let the biscotti sit inside until the oven cools. Cookies will be firm, buttery and easy to bite.IMG_3333

My favorite flavor combinations:

*1 tablespoon aniseed, zest of 1 orange, 1/2 cup blanched, slivered almonds

*1 tablespoon poppyseed, zest of 1 lemon

*1/2 cup pistachios, 1/4 cup dried cranberries

Serving suggestion: a bit of quick dunking in a rich cup of coffee (coffee instructions elsewhere in this blog).IMG_3334

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Mama Wendina’s Brew

Hi. I’m Mama Wendina. Am I Italian? No, not really. There are a few Italians hanging from my mother’s branch of the tree, but this post isn’t about my lovely cousins, Toni and Tina, their uncles or Grandma Angelina’s splendid Sunday gravy. (That’s red sauce, for those of you not in the know.)

What Mama Wendina has in common with Italians is a passion for a strong, smooth, sumptuous cup of coffee*, and I make-a da best. The two ex boyfriends who’ve had the privilege would lay testament to that. In fact, they’re probably sharing a cell in a maximum security facility, talking about my coffee and trying to decide which of their mothers to kill first when they get out. One of them will be heavily armed and the other is clinically psychotic, so avoid the greater Seattle area if you can.

First, let’s discuss beans. Buy these beans: http://bargreencoffee-store.stores.yahoo.net/frenroas.html End of discussion.

They have an organic French roast but it doesn’t cook up as nice. Other coffee snobs and snobettes are finding these beans to be near the best, and have even blogged about them. Imagine that? If you live near Seattle (and haven’t encountered one of my exes) you’ll find Bargreen Coffee at Bartell Drugs, so make sure to grab a bag of the whole beans while waiting for the pharmacist to refill your happy pills.

If you don’t own a grinder, buy one. I have a typical home grinder that holds around two-thirds of a cup of beans. Fill it to the top, then grind the holy heck out of those poor beans until they are almost an espresso worthy paste. On any given morning, my neighbors can hear horrific cement grinder sounds, followed by loud slams on the counter as I loosen unground beans from the sides of the well. Then back to RRRRWRRRRWWRRRR SLAM! BWEEERRRRRWRRR… They hate me.

While you’re shopping for a grinder, also purchase a #2 plastic Melitta cone and some #2 filters. I sometimes buy the unbleached filters for aesthetic reasons. At this point, bleaching my brain cells won’t make much of a difference. The plastic cone will cost less than a latte, and a box of 40 cones will run about the same.

Heat water until you see a hint of steam. Do not let the water reach a full boil. If you’re using a tea kettle, you’ll be pulling it off the heat well before the whistle blows. Hotter, and you’ll add bitterness**.

Put a filter in the plastic cone.

Scoop half the ground beans (around 1/3 cup) into the filter, and place the rig on top of a coffee cup that holds 10 or 12 ounces.

Slowly pour hot water over the beans until you reach the top of the filter.

Gently stir the contents to incorporate all the grounds into the water and form what is known in the espresso world as crema. Crema is the caramel colored swirl that forms on top, and is an indicator that the essential oils in the coffee are now flavoring the water.

DO NOT bump the cone full of hot water and grounds with your elbow and splatter the wet grounds all over your kitchen. I cannot stress this enough.

Let the water filter all the way through, until there is absolutely none left in the cone. You’ll have around eight ounces of coffee at which to sip.

I take mine with two huge spoons of raw sugar and one large spoon of non-dairy creamer. Sounds sacrilegious, but non-dairy creamer doesn’t water down the coffee, it has a Twinkie-like shelf life and it’s great for those of us who can’t even look at a glass of milk without getting gassy. If you do use a milk product, use heavy cream.

If you insist on using one of those flavored creamers, please don’t tell me about it or I’ll have to ‘unfriend’ you on Facebook. Years ago I pulled espresso at a friend’s cafe. When someone would order a “nonfat, single tall, decaf vanilla latte with two packets of sugar substitute” we referred to it as a “why bother” and banned them from the premises.

My next post will be a continuation of my Christmas cookie series. Don’t worry. You’ll have plenty of time between now and then to finish reading Atlas Shrugged.

*I also have a violin case, but there’s a violin in it.

**If you’re like me, you’re already bitter enough.