Bonjourno from Italy!
Alright, not really. As close as I will come today to an Italian escape is with my lovely cup of coffee, some delizioso biscotti, and the Italian calendar that hangs in our kitchen. But I will take a little biscotti detour any day. This baking assignment was timed perfectly with a movie we watched last night on cappuccino (The Perfect Cappuccino, for those inclined towards nerdy-fun documentaries). Once past the chatty intro, I was submerged into the world of coffee. And had to suppress a massive craving, at 10pm, for un caffe espresso.
Our baking duo simmered to a solo this week. Hannah is enjoying the wilds of Alaska. She promises to bring me back a cute baby bear, as Portland garbage pickup is now only every two weeks, and I forgot to take it out last week. Surely more coffee-biscotti retreats will awaken my memory.
The biscotti baking, like a quiet Sunday evening, passed quickly and sweetly. Because I was enjoying my quiet Sunday, I avoided the grocery store and unearthed (almost literally) a bag of unopened pistachios from the bowels of the pantry. Though never opened, they were still stale. I roasted them in the oven, hoping to warmly coax out their nutty essence. The oven returned to me little pods of salt, but at least they looked like nuts.
After our Genoise faux pas last time, I read the TWD comments for this recipe ahead of time. The cocoa powder and instant coffee additions seemed like good pairings with my salty pseudo-nuts. (I also wished I had some dried cherries.)
Ingredients went in, two logs came out. I did omit the salt for this recipe, no explanation needed.
After slicing and baking again (on a cooling rack!), the biscotti was finished, and so was my french press. The biscotti fluffed and melted nicely into my cinnamon-sprinkled coffee. The salt pods did not attack; instead, I tasted faint chocolate and a hint (very small) of pistachio. I love that I have enough for at least a week of morning coffee time. Sorry Hannah, these may not survive until you return.
Coffee and biscotti belong together, just like Sundays and detours, bears and garbage. And baking with friends 🙂 Next time, our baking duo resumes to try our luck at Semolina Bread.