today also happens to be my husbands birthday. he loves biscotti and i knew he would enjoy these. to bake a cake for just the two of us is really a waste and with a cookie like these, i knew they weren’t going to get stale before they were gone. the recipe calls for whole almonds and since i was making just a third of the recipe, i only needed 1/2 cup. and of course, i didn’t have that many. they quickly became almonds and pistachios. just to make it interesting, i subbed semolina flour for half of the all purpose flour and added a little kewda water. if you have never heard of kewda water, it is a floral flavoring similar to rose water and is quite common in indian cooking. to find it, visit and indian or pakistani market, they are sure to have some.
nick takes one step in slicing the biscotti that very few recipes follow and it is also something i learned on my own many years ago just by trial and error. to get perfect slices with almost no breakage, you must let the baked cookie log cool completely. wrap it up and slice it tomorrow if you have to. the reason is that the internal moisture will distribute as the biscotti cools and when completely cold, the crispy outer crust will soften and prevent the edges from breaking as you slice through the log. so listen to nick and listen to me-let it sit!!!
beautiful, clean slices. love the color that the semolina and the pistachio give the cookies slices.
the perfect accompaniment to a cup of coffee in the late afternoon. too bad the husband wasn’t here to share them-he went morel hunting instead. what can i say, it is his birthday-and i have a feeling i know what we are having for dinner tomorrow…happy birthday darry!
to see what the other bakers came up with, visit the tuesdays with dorie page!