I feel so exhausted and it's already Tuesday! But I've started a couple good books so there is hope. I just watched a New York Times Facebook live event with Jonah Reider, the Columbia student who started a supper club out of his dorm room and it completely blew up and he has like 1,000 people on a wait list to try it out. Watching him cook up some delicious looking crispy leeks and then scallops with chamomile syrup made me want to expand my horizons at the farmer's market next time I go. So cool!
Chocolate Cinnamon Biscotti
- Preheat oven to 325 degrees F. Line baking sheet with parchment paper and set aside.
- In a medium bowl, whisk together flour, cinnamon, baking powder and salt. Set aside.
- With a hand mixer, cream the butter and sugar until light and fluffy. Scrape down the down and beat in the egg followed by the egg yolk. Beat in the vanilla extract. Add in chocolate ganache at the end and mix thoroughly.
- Add the dry ingredients to the creamed butter all at once. With the mixer or just with a spatula, bring all of the ingredients together until a somewhat stiff dough is formed.
- Remove from bowl and shape dough into a 9-inch long and 1 1/2-inch wide log. Bake in the oven for 20 minutes. Rotate the cookie sheets for even baking and bake for 20-25 more minutes until golden and firm to the touch.
- Remove from the oven but keep the oven on. Let biscotti cool until they are okay to touch. Using a serrated knife, cut log into 1/2-inch wide diagonal slices. Place biscotti cut side down on baking sheet. Bake again until pale golden, about 10-15 minutes. Remove from the oven and let the biscotti cool. Drizzle with chocolate ganache.
- 1 cup flour
- 1 teaspoons ground cinnamon
- ½ teaspoon cardamom
- 1/2 teaspoon baking powder
- 1/8 teaspoon salt
- ½ cup granulated sugar
- 3 Tablespoons (3/4 stick) unsalted butter, at room temperature
- 1 egg
- 1/2 teaspoon vanilla
- 2 tablespoons of chocolate ganache, plus another 1/2 cup for topping.