Friday, June 6, 2008
Two things I really love are almonds and aniseseeds, so what better way to enjoy both than in a cookie? Biscotto, even better! But I'd be kidding if I said I would only eat just one. :) As a child I remember my Auntie Ella kneading her dough to make trays of this wonderful cookie, chopping her almonds and grinding up aniseseeds. It wasn't until many years later that I found out the origin of the word 'biscotti' in Italian, twice cooked. The dough is first baked in a log, then cut into slices and then, baked once again. I can still remember the aroma in the house.. something similar to my house about an hour ago.
So before I put on a pot of chickpea soup for tonite's dinner I made a tray of Auntie Ella's almond biscotti for dessert.
I found the prettiest biscotti jar a few weeks back that I just adored! Maybe, if I save up my pennies I'll be able to afford this gorgeous jar one day. LOL