This is a short post because all I have to say is that the next time you are in Boston, you must start off your day with a visit to Mike’s Pastry for fresh Cannoli and a cappuccino at Cafe Vittoria in the North End. The trick is to get to the North End bright and early, which is exactly what I did last Sunday. No lines!!! I got a giant box of Cannoli (It’s the holidays, I am indulging) and then I went next door for coffee. What could be better on a cold and quiet morning than a cup of good Italian coffee? Why! an almond biscotti of course!! All in all a perfect, blissful morning in Beantown.
I love biscotti. I follow a basic biscotti recipe from Martha Stewart but I change it up every time by playing with the ratio of flour and nuts and baking morsels. This time I had dark chocolate and I bought pistachios, so the combination was pretty obvious ! They came out quite well too !
1 cup whole wheat flour
1 cup all-purpose flour
¼ cup white sugar
¼ tsp salt
¼ cup brown sugar
8oz dark chocolate
4 Tbsp of unsalted butter
3 medium eggs
¼ cup + 1Tbsp ground pistachio
Preheat oven to 350 degrees.
In a large mixing bowl, whisk together first four ingredients.
In a double boiler melt dark chocolate, butter and brown sugar.
Add the melted chocolate to the flour mixture.
Add the beaten eggs and mix.
Fold in ¼ cup of the ground nuts and shape into a 12-inch log.
Top the log with remaining 1Tbsp nuts.
Bake until logs are puffed and outside is firm, about 30 minutes. Transfer to a wire rack to cool completely, about 2 hours. While you are waiting, raise the temperature of the oven to 375F.
Using a serrated knife, thinly slice the logs crosswise, 1/4 inch thick. Lay slices cut side up on a baking sheet.
Bake until crisp, rotating pans and turning biscotti over halfway through, 20 minutes total. Cool completely before serving or storing in an air tight container.
Biscotti say hello to Sunday morning coffee !