|Soft dough ready to go into the oven|
|Out from the oven after round 1 of baking|
Since couple of weeks I had been gathering all the baking ingredients and I waited for the right time. Being a novice baker, I didn’t realize that the butter in the freezer was to be kept out all night to use it for baking the next day. So my Saturday was wasted waiting for the butter to come to room temperature L. By evening when I came home, it was perfect. So I laid it outside all night and today morning, first thing after my cup of tea I started off confidently.
|Sliced up for round 2 baking|
The recipe is really so easy and quick to make. Of course, I don’t have the electric mixer stand to mix all the ingredients. So I had to go the old fashioned way, using a whisk and a big bowl to mix all the ingredients. My arm was already hurting in the first step of mixing the butter and sugar. Well, I went on and on…
|Biscotti ready to dunk and eat with coffee|
After laying it in the oven and watching it rise from pale dough to golden large cookie, it felt so good! Baking being new to me, it’s like magic. How a small slab of soft dough turns into this a big golden cookie! We couldn’t wait to taste them. I followed the exact recipe but for half the quantity. I wanted to try a small batch and see if I can really follow recipes and bake well. And I made simple Biscotti’s with only vanilla and anise extract flavors, nothing fancy for starters! What a day! Here begins my baking journey! Hope you guys don’t get bored with food and more food.
I have become a complete fan of Laura Vitale. Tried her simple stuffed mushrooms couple of days ago! Again just for trial used my left over mushrooms; her recipes really work! Oh FYI - Biscotti in Italian means twice baked cookie ...2 rounds of baking!
Biscotti recipe – http://www.laurainthekitchen.com/recipes/almond-biscotti/
Stuffed Mushroom recipe – http://www.laurainthekitchen.com/recipes/breadcrumb-stuffed-mushrooms/