Sunday evening I got to think that it would be nice to have some Biscotti with my coffee at work. Since I live in a small town with no coffee shops, my supply of Biscotti is almost non-existant. So I flipped through my collection of cookbooks and found a recipe. I was pleasantly surprised to find that Biscotti is fairly easy to make.
So with a fresh batch of Biscotti, numbering about 30 cookies, I went to work Monday morning, where I made an interesting, at least to me, observation.
The people at work who are transplants knew what Biscotti is. They also tend to be the people who lament the quality of the coffee here at work.
The folks who’ve always lived here didn’t know what the Biscotti was nor that you are supposed to dunk it in your coffee. Infidels.
BTW, it’s all gone already. And homemade is infinately superior to the Biscotti in the jar on the counter at Starbucks (not that there is one in this town).
I too, disgusted by the lack of biscoti here in hicktown USA, decided to start making my own last year. Now I make a batch every few weeks or so. My fav is pretty much the traditional recipe–but no anise. I use almonds and after the second baking I drizzle them very thinly with white and dark chocolate and slivered almonds on top.
Mmmmm they are nice with a cup of latte, which I had to buy an expresso maker and make myself for the same reason. Both taste really nice but I can not understand why every “starbucks” type coffee shop only lasts a few months here. I believe the closest starbucks to here is in Dayton, about 20-25 miles away.
Wow, this is my latest baking thing too. And mainly because it’s so easy, and was all I could make with the stuff I had on hand. Completely impossible to screw up - it’s not like it’s hot enough to burn or anything.