Archive for the 'breakfast' Category


January 5, 2012

I have this thing.  It’s slightly embarrassing, really.  But whenever I go to a new place or a new environment for whatever reason, I have to have a cry.  Like a big, loud, ugly, homesicky cry.  And then I’m great!  I get it out of my system and enjoy the rest of the time I’m in that new place.  It happened during a middle school trip, when I first went to college, during a summer internship, and shamefully when I got my first apartment.  It has become an expected, albeit slightly ridiculous, routine.

When I went abroad for a semester in college, my mom thought that it would be a good idea to send a care package before I even got there.  You know, in the hopes of preventing the ugly cry.  In the package, she included a huge container of homemade granola that my family has been making for years.  It embodies everything that is homey – warm and cinnamony and cozy.  My roommate grabbed one handful of the crunchy stuff and immediately called it magical.  Actually, what he really said was “magical Indian granola” but we don’t call it that.

Turned out that the magic didn’t stop the cry, but it made me feel better.  Oh, and!  Its crunchy wholesomeness is especially appropriate for this resolution-filled time of year!  Homey and wholesome and quite tasty.  Feel the magic.

Read how my sister inspired Kira to make this recipe.  And as a teaser (because who doesn’t love those), this granola is even delicious in butternut squash soup (recipe coming soon!).


4 cups rolled oats

3 cups of any combination of nuts (I usually use 1 cup slivered almonds, 1 cup chopped pecans and 1 cup shredded coconut)

2 tsp. ground cinnamon

1/2 tsp. salt

1/4 cup vegetable oil

1/4 cup honey

1/4 cup pure maple syrup

1 tsp. vanilla

Preheat oven to 300 degrees.  In a large bowl, combine all of the dry ingredients, including cinnamon and salt.  In a smaller bowl, whisk together all of the wet ingredients.  Pour the wet ingredients into the dry ingredients and mix until everything is well coated.  Evenly spread out on to a baking sheet.  Bake for about a 1 hour to 1 hour, 15 minutes, stirring every 15 minutes to ensure even baking.  Let cool completely.  Enjoy with milk, yogurt or soup.



December 22, 2011

Growing up, we always used to celebrate Hanukkah.  Just over a month after Diwali festivities had dwindled, we would play with the dreidel, light imaginary candles on the imaginary menorah (we didn’t acutally have one), and eat a makeshift Hanukkah meal, all right next to the…Christmas tree.  Looking back, I see how strange this was.  Or really extraordinarily multicultural.  Or, really, just strange.

Either way, latkes would sometimes make the menu, often not.  Even though they are, in my opinion, the epitome of Hanukkah food, we never got them quite right.  They were too soggy, or too flat, or too oily, or didn’t have enough flavor.  And then we would always eat them with sour cream, straight from the tub.  Needless to say, the dreidel was far more festive.

But I brought Hanukkah back this year!  And I conquered the latke!  I realized that to make a good latke, you need a little faith…and a good recipe, and we finally have both.  These latkes were crispy and fluffy and not too potato-ey (which can be a problem), with the perfect Greek yogurt accompaniment.   Latkes are finally sticking around for yearly Hanukkah celebrations in this Indian household!

Latkes (slightly adapted from The New York Times)

The key to crispy latkes is to get as much moisture out of the potato, onion, apple mixture, as possible.  Even though this was not a part of the original recipe, after squeezing out the liquid from the mixture as much as I could, I tied my mixture-filled cheese cloth on a faucet to let it drain even further.  What resulted was the most crispy latke on the outside, but a pillowy soft inside.  I have made these several times now, and I have hung up my mixture to drain every time.  I’m assuming that it will work without this step, but why mess with a delicious, perfectly fried, non-soggy latke, I say.

1/2 cup whole or 2% Greek yogurt

1/2 teaspoon ground cinnamon

1 teaspoon maple syrup

3 Golden Delicious apples, peeled and cored

2 medium russet potatoes, peeled

2 medium onions, peeled

1 cup all-purpose flour

4 large eggs

2 1/2 teaspoons salt

2 teaspoons baking powder

1 teaspoon black pepper

Olive oil, for frying

1. In a small bowl, mix together the yogurt, cinnamon and syrup. Cover and chill until ready to use.

2. Coarsely grate the apples, potatoes and onions. Put the mixture in a clean dish towel and squeeze to wring out as much liquid as possible.  Tie the dish towel onto a faucet to let the mixture drain further, about an hour.

3. When ready, squeeze the remaining juice out of the mixture and put in a large bowl.  Separate the mixture with a wooden spoon.  Working quickly, add the flour, eggs, salt, baking powder and pepper, and mix until the flour is absorbed.

4. Preheat the oven to 250.  Place a baking rack on top of a cookie sheet.  In a heavy-bottomed pan over medium-high heat, pour in about 1/4 inch of oil. Once the oil is hot, drop heaping tablespoons of batter into the pan, cooking 3 to 4 latkes at a time.  Flatten the latke slightly with the spoon.  When the edges of the latkes are brown and crispy, 2 to 3 minutes, flip them. Cook until the second side is deeply browned, another 2 to 3 minutes. Transfer the latkes to a plate lined with paper towels to drain.  Place the latkes on to the prepared baking sheet and place in the oven to keep warm until the rest of the latkes are fried.  Repeat with the remaining batter.  Serve with dollops of the cinnamon yogurt on top.

Apple Cider Doughnuts

December 1, 2011

Doughnuts!  Fried cake!  Fried cake covered in cinnamon and sugar!  Do I need to say more?!

These apple cider doughnuts need no introduction, friends!  Just look at them!  From start to finish, they took no more than an hour.  And at the end, we were eating warm, cinnamony, fluffy, cakey doughnuts that seriously cannot be described.

So totally worth everything you think that is usually not worth it.  They will be devoured in seconds.

**Oops!  Sorry about the picture posted prematurely.  Let’s just say it was supposed to be more of an enticement for you to make these!

Apple Cider Doughnuts (slightly adapted from Desserts for Breakfast)

1/2 cup apple cider

1 3/4 cup flour

1 tsp. baking powder

1/2 tsp. baking soda

3/4 tsp. ground cinnamon

1/2 tsp. ground nutmeg

1/4 tsp. salt

2 tbsp. butter, softened

1/8 cup sugar

1/8 cup dark brown sugar

1 egg

1/4 cup buttermilk

oil for frying

For coating:

1/2 cup sugar

1 tbsp. ground cinnamon

Over medium heat, simmer the apple cider until it has reduced to about 2 tbsp.  It will take about 10-15 minutes.  In a bowl, sift together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.  In another bowl, with an electric mixer, beat together the sugars and butter until well combined.  Add the apple cider and buttermilk and mix.  Beat in the flour mixture until everything has been incorporated.  Dump the dough on a baking sheet lined with waxed paper, sprinkled with flour.  Sprinkle more flour on top of the dough.  Using another sheet of waxed paper on top, pat down the dough into a rectangle until it is 1/2 in thick.  Freeze for 20 minutes.

Take the dough out, and using either two biscuit cutters (for the larger circle and the doughnut hole), or a doughnut cutter, cut out as many doughnuts as possible, rerolling the scrape to cut more.  Lay the doughnut circles and doughnut holes on a waxed paper lined baking sheet and freeze for another 20 minutes.

Heat oil to 350 degrees.  Combine the sugar and cinnamon coating in a shallow pan.  Frying 2 at a time, fry each doughnuts for about 60 seconds on one side, and an additional 30 seconds on the other until it has turned a deep golden brown.  Place the doughnuts on a paper towel for 10 seconds and immediately place into the sugar and cinnamon coating.  Continue until all of the doughnuts have been fried and coated.

Corn Muffins (Stuffing – Part 1)

November 17, 2011

I don’t know a single person that doesn’t love Thanksgiving (it’s in a week, you must have heard).  And while I love Thanksgiving with all of my heart and soul, I have come here to admit that I have never had stuffing before!  I know!  Insanity.  For some reason, Thanksgiving at our household has always been a strange conglomerate of Indian dishes, Thanksgiving-y vegetarian side dishes, and whatever other recipes that I wanted to try because I had many guinea pigs around.  There was never a year when stuffing made the cut.

I have to say that I’m not completely surprised though.  There are some pretty stellar Thanksgiving vegetarian side dishes that sound much more appealing than stuffing.  Hello – caramelized brussels sprouts salad?  Goat cheese mashed potatoes?  Brown sugar glazed yams?!  You can’t blame me here.  Especially because if you think about it, stuffing is essentially dried out bread that you make soggy with eggs and broth and then put right back in the oven to try to crisp up again.  Why?  Why would anyone go through all of this just to get back to the same point you were at before?

But here I am, willing to try this age old tradition, asking my family to be guinea pigs once again.  So, in this two part post about stuffing, I will first make the cornbread for my cornbread stuffing.  I decided on cornbread stuffing, because, as you all know, I love all things corn.  But more than that, the sweet/salty combo intrigued me.  So instead of making standard cornbread, I knew that I wanted to use sweeter corn muffins, especially because this meant that I got more crispy edges in my actual stuffing.  Did I mention that I don’t like the idea of soggy bread?

Also, muffins get stale pretty quickly, and apparently, to ensure the best possible stuffing, you need the stalest bread.  See why this has always been such a confusing dish to me?  Come back this weekend when I post about putting this whole dish together!  I’m excited to be proven wrong about my thoughts on stuffing.  Hopefully.

Corn Muffins (from Baking from My Home to Yours)

1 cup all-purpose flour
1 cup yellow cornmeal
6 tablespoons granulated sugar
2 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
Pinch of freshly grated nutmeg
1 cup buttermilk
3 tablespoons unsalted butter, melted and cooled
3 tablespoons corn oil
1 large egg
1 large egg yolk
1 cup corn kernels (I used canned – I rinsed the kernels and then blotted them off on a paper towel)

Center a rack in the oven and preheat the oven to 400 degrees F.  Brush a standard 12 mold muffin tin with butter (you could also spray the muffin tin, but the butter will ensure really crispy edges).

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda, salt and nutmeg, if you’re using it. In a another bowl, whisk the buttermilk, melted butter, oil, egg and yolk together until well blended.  Mix in the corn kernels.  Pour the liquid ingredients over the dry ingredients and, with the whisk or a rubber spatula, gently but quickly stir to blend.  Divide the batter evenly among the muffin cups.

Bake for about 15 minutes, or until the tops are golden and a thin knife inserted into the center of the muffins comes out clean. Transfer the pan to a rack and cool for 5 minutes before carefully removing each muffin from its mold.  After the muffins have cooled completely, cut each one into quarters and spread out onto a baking sheet.  Don’t snack on them!  Place in a switched-off oven for two days to dry out before making stuffing.

Pumpkin Spice Cheesecake Bread

November 10, 2011

We all know that the next several weeks will be about eating.  Pies and stuffing and cookies and other delicious stuff that I plan to write about!  But for today, I’d like for you to think of the following: you will need a snack whilst you cook all of these yummy things.  You know, to keep the energy up so you will be alert and ready when it’s actually time to eat.

And what a snack this will be!  Pumpkin bread and cheesecake!  Two entities that are individually in and of themselves so satisfying and delicious.  But together!  And not together like a pumpkin cheesecake, which could never be a snack because of its heaviness.  But together like a perfect balance of a just-enough cheesecake layer atop a lovely spiced, light bread.  A snack that will allow you to eat and stir at the same time.  It is a perfect merriment of flavors and layers that will whet your appetite for the meal you will be preparing.

So go ahead and make this ahead of time.  Have it ready when the Thanksgiving crazy cooking begins.  Your family will appreciate your foresight and gobble it down.  You will appreciate the lovely bread you will have made.  And everyone will appreciate not being cranky by dinnertime.

Pumpkin & Cheese Spice Bread (slightly adapted from An Edible Mosaic)

For the Cheesecake Layer:

8 oz cream cheese, room temperature

1 large egg, room temperature, lightly beaten

1/4 cup powdered sugar

1/2 teaspoon pure vanilla extract

For the Pumpkin Bread:

3/4 cup brown sugar, lightly packed

2 large eggs

3/4 cup (1/2 can) pumpkin puree

1/4 cup canola oil

1 teaspoon pure vanilla extract

1 1/4 cups all-purpose flour

1 1/4 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1.5 teaspoons cinnamon

1 teaspoon nutmeg

1/2 teaspoon ginger

1/8 teaspoon cloves

For the Cheesecake Layer:  Use a handheld electric mixer to beat together all ingredients until smooth and creamy.

For the Pumpkin Bread:  Preheat oven to 350F.  Spray a loaf pan with cooking spray.

In a medium bowl, beat together the brown sugar and eggs until light and fluffy.  Mix in pumpkin, oil, and vanilla.  Set aside.  In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves.  Stir the dry ingredients into the wet ingredients and mix together until just combined, being careful not to overmix.  Pour the pumpkin batter into the prepared pan.  Pour the cheesecake mixture on top of the loaf.

Bake until golden around the edges, about 40-45 minutes, or until a toothpick inserted inside comes out clean.  Cool 10 minutes in the pans, then remove from the pans and transfer to a wire rack to finish cooling.

(Nutmeg) Zucchini Bread

October 13, 2011

I know what you’re thinking: “zucchini again?!”  It’s been zucchini overload in the past couple of months, I realize.  And I also am aware that just because I’ve found a new love in zucchini does not mean that I have to impose it on you.  But I have something to say about this.  A couple things, actually:

1. I want you to make this bread, but I have absolutely no idea when zucchini season ends.  It definitely seems like a summer vegetable (but I wouldn’t know, I only started liking it this year).  But it’s still appearing in abundance at the grocery store.  Which could actually all be lies because grocery stores are also selling strawberries (whose season ended back in June, of course).  But my point is I obviously want you to make this when zucchinies are available (though not necessarily “in season”).  And they’re available now!

2. Its not really the zucchini that’s highlighted here.  It’s the spices!  It’s just called zucchini bread, and though it may be an active ingredient, it’s not the star.  I would say the star is the nutmeg…in which case you can call this “nutmeg zucchini bread”.  (You can’t get rid of the zucchini altogether from the name because it’s still a pretty integral component of this bread.  You understand).

3. I don’t have a number 3.  Oh, except to say that I promise I won’t post another zucchini recipe for at least another 6 months!  Even though I’m very sure I’ll make this particular recipe several times in the next six months (only, of course, if I will be able to find zucchinies at the grocery store).  But this has got to be my favorite zucchini recipe thus far.  This bread is also very warm and cozy: that was one last attempt to make you want to make another zucchini recipe.  Now I’ll stop.

Zucchini Bread (adapted from here)

3 eggs
scant 1/2 cup vegetable oil
1 3/4 cups sugar
3/4 cup cinnamon applesauce
2 cups grated zucchini
2 teaspoons vanilla extract
3 cups all-purpose flour
3 teaspoons cinnamon
1 teaspoon nutmeg
1 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 cup chopped walnuts

Preheat oven to 350°F.

Grease two loaf pans, liberally.

In a large bowl, beat the eggs with a whisk. Mix in oil and sugar, then zucchini and vanilla.

Combine flour, cinnamon, nutmeg, baking soda, baking powder salt and nuts in a separate bowl.

Stir the flour mixture into the egg mixture and mix well, making sure that all of the flour is well mixed. Divide the batter into prepared pans.

Bake loaves for 50-60 minutes, or until a tester inserted into the center comes out clean.  Let cool in pan, on a wire rack, for about an hour, then turn out on wire rack to cool completely.

Photo 1 Credit: Hannah Mellman

Flax Seed Granola Bars

October 6, 2011

I had big plans for you this week, friends.  I was going to post candy to get ready for Halloween, and then decided on a pumpkin bread to celebrate fall, and then thought of some pie, because that’s what this season is known for.  And man, do I love them all.  But then, all I really wanted were some granola bars.

I love October.  It’s my second favorite month (the only exception is my birthday month, I’m sure you understand).  I love that the weather is just turning a bit cooler, and that leaves are changing colors.  But what I really just love about October is the food.  Really.  Pumpkin and pears and apples and spices.  It’s the most wonderful time of  year (not December as the song may suggest).  But all I kept thinking was that you all will be engulfed in desserts for the next three months (most likely by this blog) and I just thought that it is time to step back and have a heart healthy and satisfying granola bar.

But, quite frankly, there is something pretty October about granola bars too, don’t you think?  A hearty snack full of oats and spices – it’s totally fall like.  Don’t you worry – those candy and cookie and pie and pumpkin recipes are next for you.  Because I have big plans for you.  But just for this week, let’s celebrate October with these beauties.

Flax Seed Granola Bars (from New York Times)

2 cups oats

3 tbsp. butter

½ cup flax seed meal

½ tsp. cinnamon

1/3 cup honey

¼ tsp. salt

2 tbsp. dark brown sugar

½ cup mini chocolate chips

Preheat oven to 350 degrees.  Spray a 9 inch square or round baking pan with cooking spray.  In a deep pot, melt the butter over a medium-low heat.  Add the oats and stir continuously until the oats are a deeper shade, about 4-5 minutes.  Place the oats in a bowl.  Add cinnamon and flax seed meal.  Stir to mix together.

Wipe out pot and add honey and brown sugar.  Heat over medium heat for about 4 minutes.  The mixture should be bubbly and a bit darker.  Pour over oats.  Mix together immediately until everything is well incorporated.  Gently stir in chocolate chips.

Pour mixture into prepared pan and bake for about 25-30 minutes, until browned.  Take out of the oven and let the bars cool for 10 minutes.  Without taking the bars out of the baking dish, cut the bars into desired size.  Let cool completely and then remove from pan.

Barley Scones with Strawberry Balsamic Jam

June 16, 2011

Scones are kind of the perfect brunch food.  They fulfill the sweet and carby necessity of any brunch, but they aren’t so high maintenance.  You can whip them up, stick ’em in the oven and focus on the making the mimosas.

People are so quick to judge scones, though.  They’re too dry, or moist, or something to do with not a “tender enough crumb”.  Poor scones.  They are always picked on.  They’re such an easy target.  And they’re almost never invited to a party.  Which is unfortunate when it fulfills such a huge part of any brunch.

But these scones, these scones are the perfect solution.  First, you’re making a homemade jam to fill the inside of the scone, (you’ll get points for impressiveness), which will make the scones incredibly moist.  Second, and here’s the secret, they’re made with barley flour.  Friends, there are a lot of people that do not know what barley flour is supposed to taste like (sweet and nutty, in case you were wondering), and if you happen to mess these scones up, barley flour can easily take the blame.  It is there to take some pressure off the scone, itself.  And let’s be honest, even scones need a break from time to time.

But no one will know that it is exactly the barley flour that makes the scones so perfectly delicate and substantial.  Bake them perfectly, and you have such dreamy scones that they will never be questioned again.

Barley Scones with Strawberry Balsamic Jam

Strawberry Balsamic Jam (slightly adapted from here)

3 cups fresh strawberries, washed and sliced

1 cup sugar

¼ cup balsamic vinegar

Heat all of the ingredients over medium to medium-high heat, stirring occasionally.  Mash the strawberries to incorporate into sugar.  Let it continue to cook until it reaches the consistency of a thick honey, about 25 minutes.  Let cool completely.  Place into refrigerator until ready to use.

Barley Scones (recipe from Good to the Grain)

1 cup + 2 tbsp. barley flour

1 cup all purpose flour

¼ cup dark brown sugar

2 tsp. baking powder

½ tsp. baking soda

1 tsp. salt

1 stick butter

1 egg

½ cup buttermilk

½ cup strawberry balsamic jam

1 tbsp. melted butter

2 tbsp. turbinado sugar

Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.  Spray the parchment paper with cooking spray.  Sift together flours, baking powder, baking soda and salt.  Crumble in the brown sugar until well incorporated into the dry mixture.

Cut butter into ½ inch pieces and rub into the flour mixture until the butter is still pea sized.  Do not overmix.  Mix together the egg and buttermilk.  Pour into the butter mixture until incorporated.  Split dough in half.  Shape both of the pieces into 7 inch discs.  Place one disc down on parchment paper lined baking sheet.  Spread jam on top of the disc, leaving a 1 inch border.  Place the second disc on top of jam and let the dough sink in.  Brush the melted butter on top of the scones.  Sprinkle the sugar on top.  Score the scone disc sandwich into 8 pieces (like a pie).  Bake for 25-30 minutes until the jam is oozing out and the scone is browned.  Take out of the oven and let it cool for 5 minutes.  Cut completely through the scored scones.

Carrot Cake Breakfast Bread

April 26, 2011

What do you call something made with carrots, bananas, dates, zero unnatural sugar, and whole wheat flour?  Hopefully, you wouldn’t call it dessert.  And usually, neither would I.

But there is something so intriguing about this recipe for…bread.  It’s a crazy extreme healthy approach to a carrot cake.  It has all of the necessary ingredients of a carrot cake: carrots, of course, cinnamon, cream cheese frosting, even!  But with the added benefit of healthy whole wheat flour and zero unnatural sugars.  It basically sounds impossible for it to be tasty.  So of course, I wanted to be proven wrong.

Results?  It’s not quite your grandmother’s carrot cake.  Think of it more like a banana bread with cream cheese frosting slathered on top.  We should even agree to call this breakfast and not dessert.  But it totally works.  You don’t miss the sugar too much.  And the bites with the frosting are especially divine (don’t judge)!  Regardless, it’s a tasty and healthy lead-in to a summer full of ice cream, pies and cobblers!

Carrot Cake Breakfast Bread (adapted from 101 Cookbooks)

I used whole wheat pastry flour, as the recipe indicates, but I would say that perhaps you shouldn’t be as virtuous when you give this a go.  I think that the whole wheat flour is what gives this bread the most “healthy” taste.  Try it half and half with all purpose flour, or even the full amount.  And while we’re on this subject of virtue, I would even say that adding about 2-4 tablespoons of brown sugar to the batter would be just fine.  But we would be bordering on calling it dessert with that.  I would suggest, however, splitting the 1 stick of butter into 4 tablespoons, and replacing the other 1/4 cup with applesauce for maximum healthiness without the healthy taste.

2 cups whole wheat pastry flour
2 1/2 teaspoons baking powder
1 1/2 teaspoons cinnamon
3/4 teaspoon salt
3/4 cup finely chopped walnuts, toasted
4 ounces unsalted butter, heated until just melted
1/2 cup dried dates
2 ripe bananas, mashed well
1 1/2 cups grated carrots
1/2 cup plain Greek yogurt
2 eggs, lightly beaten

6 oz. cream cheese, softened
3 tablespoons agave nectar or maple syrup
1/3 cup powdered sugar, sifted

Preheat oven to 350.  Grease a loaf pan and line it with parchment paper.  Set aside.

Pour the melted butter on top of the dates and set aside for dates to soften.

Sift together the flour, baking powder, cinnamon, and salt. Stir in the walnuts and set aside.

In a separate bowl combine the bananas and carrots. Whisk in the yogurt and the eggs (and the sugar, if using – see headnote).

Puree the butter/date mixture, and add it to the banana/carrot mixture.  Mix well.

Add flour mixture and stir until everything comes together.  Pour into prepared pan and bake for 45-55 minutes, until tester comes out clean.

While baking, vigorously stir together the cream cheese, agave or maple, and the powdered sugar.  After the bread has come out of the oven, let it cool slightly and then slather the cream cheese frosting on top, while still a bit warm.

Almond Anise Biscotti

April 13, 2011

Biscotti and I have a love/hate relationship.  I love it.  It hates me.  There is something so delightful about biscotti – a cookie that is meant to be dipped.  How user-friendly!  No sogginess involved, no fishing cookie-bits out of your coffee cup.  Just a crunchy cookie that is waiting for a quick swim in your drink.  Yum.

But it just never seems to want to bake correctly whenever I have tried to make it in the past.  I’ve had crumbly messes of biscotti on more than one occasion.  I’ve had biscotti logs bake into each other, leaving me with a sheet pan of half-baked biscotti dough.  I’ve tried using the non traditional recipes that included butter.  No luck.  I tried it without adding in any kinds of nuts, seeds or chips.  Not tasty.  I’ve even tried rolling the dough into little balls so I could get biscotti cookies.  A huge disappointment.  In the end, I believe that biscotti truly hates me and willfully decides against baking in my kitchen.

But like any sane person, I decided that I would keep trying, chipping away at biscotti’s will to hate me until it completely backed down and couldn’t help but turn out beautifully in my kitchen.  It seemed that all it needed was time.  This particular biscotti recipe is not for the faint of heart (or those with the lack of time).  It takes about 6 hours to make from beginning to end.  And if you don’t plan ahead and still are completely determined to make amazing biscotti, you may have to set your alarm for 2:15 am to get up to take the biscotti out of the oven.  (not that I’m speaking from experience…).  Ridiculous, you might think.  But totally worth it.  Crisp and flavorful, chock full of nuts and spices – exactly what biscotti is supposed to be.  I think that biscotti and I may just call a truce.

Almond Anise Biscotti (recipe from Flour)


3 eggs

1 cup (200 grams) sugar

1 teaspoon vanilla

1 teaspoon anise seeds, finely chopped

2 1/4 (315 grams) cup flour

1 teaspoon baking powder

1/4 teaspoon salt

1 1/2 (240 grams) cup sliced almonds


1. Preheat oven to 350 degrees.  Line a baking sheet with parchment paper.

2. Beat eggs, sugar and vanilla on medium-high speed until pale in color and slightly thickened.  If using a hand mixer, this process will take about 10 minutes; 5-6 minutes on a stand mixer.  Add anise seeds and beat to ensure that they have properly mixed in.

3. Stir together all of the dry ingredients and almonds.  Pour the egg mixture into the dry ingredients and stir until thoroughly combined.  The dough will be sticky.

4. Scoop dough onto the prepared baking sheet and form into a log, about 5 inches wide and 12 inches long.  Damp hands will help with this process as the dough is very sticky.

5. Bake for about 50-60 minutes, until the log is firm and has turned a golden brown color.  Turn the oven temperature down to 200 degrees.  Let the log rest and cool for about 30 minutes.

6. Using a serrated knife, slice the log into 1/2 inch wide biscottis.  Place the biscotti, cut side down onto the same parchment-lined baking sheet.  Bake for an additional 4 hours, until the biscotti is completely baked through and crisp.