AN AFTERNOON BREAK
morning everyone! today i’m going to share 3 things with you: a delicious biscotti recipe from jen, a tip about my favorite new iced coffee, and a couple of free desktop downloads.
i’ve been a fan of almond breeze for a few years now (ever since i got on a major cereal kick when i first met arian) so when they let me know about their new iced coffee, i was all ears. i am constantly looking for a fast way to get coffee in the middle of the afternoon but always find myself getting lazy and not going out to get it. insert almond breeze iced coffee…my new mid-day lifesaver.
and i know you must be thinking, “yeah sure bri, this is a sponsored post, how do i know that it’s actually good?” oh, just trust. they sent me 4 cartons and i had to use serious restraint not to drink all of them before we had to shoot this post. it’s soy & dairy free, 100 calories and all you do is POUR IT OVER ICE. easy and awesome. jen got addicted too and would make me bring her to-go cups of it in the morning before our workouts. my favorite was the carmel macchiato, but i was into all 4 flavors.
ok, i’ll let jen take it from here…have a great day! -bri
ok, so get ready, cause you are gonna make biscotti. i am not a big baker, and i cannot tell you how easy (and fun) these cookies were to make. oh, and please note that these aren’t like a lot of the biscotti that are floating around, no this is the real stuff. the SUPER crunchy, ready for dipping into coffee biscotti. oh, and a little celebrity trivia for you, one christopher columbus was known to have crunched on a biscotti while sailing the seas. i bet you thought i was gonna use a more current celeb. i didn’t. this just seemed cooler. -jen
what you’ll need:
• 2 cups all purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon salt (not to be confused with the maldon salt you will sprinkle on your biscotti)
• 3/4 cup light brown sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 2 teaspoon almond extract
• 1/2 cup raw pine nuts
• 8 oz bittersweet chocolate chips
• a few pinches of maldon salt
let’s make biscotti:
• preheat oven to 325 degrees and line a baking sheet with parchment paper.
• in a large bowl whisk together flour, baking powder and salt.
• in another large bowl or stand mixer, beat sugar eggs, vanilla extract and almond extract until light and fluffy (about 3 minutes)
• mix in the pine nuts and then the flour mixture – just a bit at a time. beat until blended. the mixture will become a soft and sticky dough.
time to get baking:
• with moistened hands divide the dough into two equal halves and then transfer each to the baking sheet.
• form equal size logs that are a few inches high, and then bake until they are light brown (about 35 minutes). then let cool for 5 minutes, no longer or your biscotti will be difficult to slice.
biscotti means twice baked:
• before you start the second round of baking, slice the biscotti logs into 1/2 inch thick slices. note: using a serrated knife really helps!
• place the sliced biscotti, cut side down, back on the baking sheet and bake until golden (about 25 minutes)
how ’bout some chocolate:
• cover a large platter, board or baking sheet with wax paper
• in a double boiler melt those chocolate chips.
* once melted and smooth, remove from heat and quickly begin dipping the biscotti in one at a time, on an angle. cover with as much chocolate as you like.
* place the dipped biscotti on the wax paper, sprinkle the chocolate side with a bit of maldon salt and pop in the fridge for at least 20 minutes.
i recommend having something to dip these cookies in, since as i mentioned earlier they are traditional biscotti and super crispy. so ready, set, DUNK, CRUNCH and REPEAT.
also, we thought we would share a few watercolor desktop wallpapers for you to download inspired by this post! click through to download them!
CLICK THROUGH TO DOWNLOAD THE DESKTOP WALLPAPERS…
and download all of the designs from the past here.