If you live on the East coast like I do, you’re probably experiencing a rather strange winter. I keep holding my breath for a snow storm that isn’t coming but instead I keep getting spoiled with unseasonably warm weather. It was 72 degrees in Washington today. What is going on with this weather!?
My office is usually reliably cold, sometimes too cold, but lately even that has been unusually warm. I can usually tell how warm it’s going to be that day when I arrive in the morning and if it’s feeling too toasty, I work from one of my office’s many living rooms. Yes, my office has living rooms for people who want to lounge or work away from their desk, doesn’t yours? Luckily for me the living rooms tend to be much cooler than my desk area, making them the perfect spot for my afternoon tea break! And by tea break, I mean that time I make tea and use it as an excuse to eat a large amount of biscotti.
I’ve made biscotti in all sizes in the past, from medium sized almond cranberry biscotti to my super jumbo chocolate chip blueberry biscotti, but I’ve never made a batch of mini biscotti. Naturally, it was only a matter of time until that changed.
The weekend is just around the corner and let me tell you, I plan on curling up on my couch with a big cup of tea, a giant plate of these mini biscotti and Planet Earth II. I watch a lot of terrible television (I’m looking at you NCIS: Los Angeles) but sometimes I find time for really quality content. Do I want David Attenborough to narrate my life? Yes. Is this likely to happen? Never say never.
I watched the first episode of Planet Earth II a few weeks ago and let me tell you, I got really into it. I found myself yelling at the aquatic iguanas about being bad parents and sighed in frustration along with the sloth who couldn’t find his mate. If you have no idea what I’m talking about, put this away and go watch it. Actually, start by making biscotti and then go watch it. You’ll thank me later!
- 2 cups (260g) flour
- 1 cup (200g) granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 3 large eggs
- ¼ cup vegetable oil
- 1 teaspoon almond extract
- ½ cup sliced chocolate covered blueberries
- Preheat oven to 350 degrees
- Combine flour, sugar, baking powder and salt into a large bowl. Add eggs, almond extract and vegetable oil and gently mix to combine.
- Knead the dough for 5-10 minutes or until it feels firm (you may need to add more flour at this step if the dough is too sticky). Add the chocolate covered blueberries. Divide dough into four and roll each part into a log. Flatten the logs to the desired height and width of your final biscotti, you will be slicing it once it is done baking.
- Bake for 30 - 35 minutes, or until the top of the dough begins to brown. Remove from oven and let cool. Slice biscotti dough and place each slice on their side on the baking sheet
- Bake for 10-12 minutes. Flip biscotti slices and bake for another 10-12 minutes. Remove from oven and place on cooling rack