Books and biscotti — a perfect combination if you ask me. Both by nature allow us to jump off the treadmill of our daily lives and relax. Linger. I challenge you to eat biscotti in a hurry. It’s kind of impossible. Biscotti’s designed to be nibbled, dunked, swirled. Like a good book, it’s a thing to be savored. And in our household, these biscotti are most definitely being savored.
I switched up the ingredients for this one a bit. The original recipe in Baking with Julia is for Hazelnut Biscotti, but with temperatures creeping into the triple digits (yuck!) I didn’t feel like boiling and toasting the hazelnuts. Macadamia nuts felt a bit more summery. To go along with them, I swapped out the frangelico called for in the recipe with coconut rum. Because, again, nothing says summer like a splash of rum. Oh and don’t worry, I won’t say anything if you decide to add a splash of rum to your weekend coffee as well. 😉
And if you’re looking for a good book to read over the summer, I recommend Ann Patchett’s State of Wonder. I’m only halfway through, so I can’t speak for the ending yet, but so far I’m completely caught up in the story. Part Island of Dr. Moreau, part feminist Heart of Darkness, it’s a thrilling journey into the Amazon and the worlds of pharmaceutical research and medical ethics. I’ve been sneaking downstairs early the past few mornings to squeeze in some extra reading time before the rest of the house is awake. Now, thanks to Julia, I’ve got a sweet little treat to enjoy on those mornings.
Thanks to Jodi of Homemade and Wholesome and Katrina of Baking and Boys for hosting this week. Check out their blogs to hear their baking experiences as well as for the recipe itself.
Salt and Paper 