Our family is about to leave for a weeklong vacation. We’ll be traveling by car on several days and it’s always nice to have snacks for the road. We usually pack sliced apples and pears, crackers, grapes and dried fruit. This time, I thought I’d make something special for our trip and also to give to a friend we’re seeing en route to our destination. I did a quick search to see which cookies travel well and keep the longest. Shortbread and biscotti topped the list. I made shortbread not too long ago but I’ve never made biscotti, even though I’m quite fond of the tough, crumbly little biscuits. They’re not too sweet, feature interesting mix-ins and taste delicious when dipped in strong coffee.
I’ve been intimidated because traditional almond biscotti recipes involve almond flour and a twice-baked method that seems complicated. You might think I’m an ambitious cook but it’s hard to overstate how much I loathe anything that involves excessive effort (or even moderate effort, for that matter). However, I found plenty of recipes that use regular unbleached flour and common ingredients. After reading closely, I concluded that some biscotti only require about the same level of exertion as, say, sugar-cookie cut-outs, which I almost always ruin because I roll them out unevenly and bend the shapes out of whack when arranging them on the cookie sheet. I decided that if I can ruin sugar cookies, I can just as effectively ruin biscotti, so I might as well give them a try.
I heated the oven to 300 degrees and used a hand mixer to thoroughly blend ¼ cup olive oil with ½ cup loosely packed brown sugar and ¼ cup granulated sugar, 1 tablespoon vanilla extract, 1 teaspoon almond extract, 1 teaspoon dried orange zest and 2 eggs. I used extra-virgin olive oil because that’s what I had on hand, but the strong olive flavor can overwhelm the other flavors so you’ll likely want to use a milder oil. I was just pretending to be a young Italian girl whipping up some biscotti in the sunny kitchen of my Tuscan villa surrounded by olive groves and fig orchards. It could happen, except for the young part.
In my real life, I didn’t have time to go to the store and we don’t have any fig orchards, although my kitchen is relatively sunny and has decent southern exposure. I pulled everything out of the pantry to see what kinds of things might possibly taste good in biscotti, or if not good, then at least adequate. I needed a total of 2 cups of mix-ins. Here’s what I found: banana chips and dried blueberries from the no-bake cereal bars I made recently, plus raisins and mini chocolate chips. I discovered about 2 tablespoons of pecans at the bottom of a bag lodged behind some boxes of macaroni and cheese. I also had three small packets from salad kits that contained toasted pumpkin seeds, dried cranberries and almonds. There was one additional packet of small nut pieces, but even after tasting them, I couldn’t tell what they were. Walnuts, perhaps? Or hazelnuts? At any rate, they weren’t stale, so into the biscotti they went!