Broken-Heart Biscotti

Sometimes stories form from our cooking adventures. I’m not quite ready to tell mine (not the whole story at least) but here’s the recipe that formed the story.

Broken Heart Biscotti, adapted from Smitten Kitchen:

1 3/4 cup all purpose flour

1 tbsp baking powder

1/3 tsp salt

1/2 cup sugar

5 tbsp butter

2 large eggs

1 tbsp liquer

1 tbsp orange zest

1/2 cup almond slices

1 large egg white

Position rack in center of oven and preheat to 350°F. Line baking sheet with parchment paper. Sift flour, baking powder and salt into medium bowl. Mix sugar, melted butter, 2 eggs, liquer and zest in large bowl. Add flour mixture to egg mixture and stir with wooden spoon until well blended. Mix in almonds.

Using floured hands, shape the dough into a log. Transfer both the log to prepared baking sheet. Whisk egg white in small bowl until foamy; brush over top and sides of each dough log.

Bake logs until golden brown (logs will spread), about 30 minutes. Cool logs completely on sheet on rack, about 25 minutes. Maintain oven temperature.

Transfer logs to work surface; discard parchment paper. Using serrated knife, cut logs on diagonal into 1/2-inch-wide slices. Arrange slices, cut side down, on same baking sheet. Bake 12 minutes. Turn biscotti over; bake until just beginning to color, about 8 minutes. Transfer to rack and cool.

What I can reveal is that I learned a lot from this event: about the person I am, about the imperfections of life, and most importantly, about the mechanics of relationships.

Getting along with others seemed like such an easy concept when we were kids but so much harder as a grown-up. No worries, my heart has been mended and I really believe things can only get better from here 🙂

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