This has been one busy weekend. But aren’t they always?
There is always a list of things to do and you’re lucky if you get to half of them. This is one of those weekends where I was trying to get to everything and only half of it is done. Murphy.
One of the things on my “I have to do it today or it will plague me until next weekend” list were these Lemon Thyme Biscotti. They were on my brain all week and finally Friday I was finally able to break away from the to-do’s and bust out these beauties.
In high school one of my closest friends Bethany got me addicted to Biscotti – her specialty being Cranberry Orange biscotti. They were inexplicably divine. She tried to teach me the way of the Biscotti, but her method consisted of “Add flour until it looks right”, and “Beat in enough eggs until it’s just tacky”. Stares straight ahead not comprehending these directions. At the time, I was a much more “literal” cook, not understanding the concept of “’til it looks right”. I needed direction. Needless to say, I just relied on her to feed my biscotti needs.
But now, as a self reliant biscotti “aficionado” (feel free to laugh) these crunchy tea delights are worth the time to make. They are not nearly as daunting to make as I perceived them to be the first time Bethany made them for me – and now you can impress everyone you know and feel a little sense of smugness over your baking achievements.
C’mon who doesn’t love that little bounce in your step when you know you knocked one out of the park?
For your baking list include:
~ 2 cups AP Flour
~ 3/4 cup Sugar
~ 3 whole Eggs
~ 1 tsp Vanilla
~ Zest of 1 Lemon
~ 2 Tbsp Lemon Juice
~ 2 Tbsp. Lemon Thyme (or regular thyme – either are delish)
~ 2 tsp Baking Powder
~ 1/4 tsp Salt
Preheat your oven to 300 degrees. These will be baked low and slow, filling your house with a drool inducing lemon smell that permeates every nook and cranny in all the right ways.
In a medium bowl, whisk together the zest of your lemon and the 2 tablespoons of juice,
with the lemon thyme that has been slightly mashed (or minced if you prefer) so that all of the aromatics burst forth onto the scene.
Add the vanilla to the eggs, lemon and thyme – set aside for now.
In your next bowl, whisk the flour, sugar, baking soda and salt into submission.
After making a little well in the middle of your flour mixture, pour in the eggs folding it all together until a big ball is formed.
It is going to get very tacky – so if your spoon can’t take it, don’t be afraid to get your hands in there.
It’s like Play-doh for adults! And your mother told you never to play with your food…pssh.
Once it’s all mixed together, roll the ball and your hand and throw some flour on the outside of the mound. Form a flattened log on a heavy duty non-stick sheet that measures about 6 inches wide and about 12 inches long.
Bake the whole kit and caboodle for 50 minutes until a nice golden crisp starts to form.
After 5 minutes of it being taken out of the oven, place the whole log on a cutting board and slice the log width-wise into 3/4-inch wedges.
Place each of the wedges back onto the baking sheet and place it back into the oven for another 20 minutes.
Wham bam – there you go. Perfect biscotti ready for some dunking in some tea or coffee.
Not bad, eh? And feeling a little smug in my success. I know you can do it to. So, go tackle the day and bake yourself some biscotti.