Recipes – Cooking is Primal

Happy to learn this morning at about 5:30 AM while watching an interview with Anna Olsen, (at time 2:34) that cooking relaxes her.

Cooking is indeed primal, as restorative as a forest, food preparation goes back a long way in our DNA. So, at 6 AM I found her Biscotti recipe, so different from others I have prepared, and went to it.

I used a mixer, she assembled by hand.

I also did not brush with egg.

Mine were taste-tested & approved by Calli and Trudy.

 

Ingredients

• 3/4 cup granulated sugar (caster sugar) I used regular granulated sugar
• 1/2 cup  vegetable oil
• 2 large eggs
• 2 tsp finely grated lemon zest
• 3/4 tsp pure almond extract
• 3/4 cup whole raw almonds (I substituted hazelnuts)
• 1/2 cup  dried cranberries
• 1 3/4 cups (265 g) all-purpose flour (plain flour)
• 2 tsp baking powder
• 1/2 tsp (2 mL) fine salt
• 1/2 tsp (2 mL) ground nutmeg
• 1 egg whisked with 2 Tbsp water, for brushing

Method

1. Preheat the oven to 325 F (160 C) and line a baking tray with parchment paper.
2. In a large mixing bowl, whisk the sugar, oil, eggs, lemon zest and almond extract together.  Stir in the almonds and dried cranberries.
3. Sift the flour, baking powder, salt and nutmeg in a separate bowl, add this to the wet mixture and stir until completely blended. Shape the dough into 2 logs about 12-inches long, place on the baking tray and pat down to flatten (you can flour your hands to prevent sticking).  Brush the logs with the egg mixture and bake for about 35 minutes, until a rich golden brown.  Cool the logs on the baking tray a little bit, but so they are still warm to the touch.
4. Using a serrated knife, slice the logs into cookies just over ½-inch thick.  Place these back on the baking tray, leaving just a little space between them (you may need a second baking tray) and return them to the oven to bake about 20 minutes, until lightly browned.  Remove from the baking tray to cool completely.

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