It just might be over and Biscotti Utica Style

After 14 days, I THINK I just might be over the flu/whooping cough.  In all my days, I cannot remember being sick for so long. Maybe it’s because I’m just a TAD older (just a tad now, don’t go adding 5 or 6 years!) or could it be I was waking up too early, going to bed to late and working out too much, resulting in a weak immune system?  Not sure but I do like to analyze the situation to death.  Can’t say it would stop me from over taxing my system again in the future but it’s something to think about.

Yesterday I couldn’t stop eating. It was WONDERFUL!  Today, I ran.  I woke up early (before the crack, as usual) and ran.  I ran 7 miles on the mill and then had every intention to get another 3 to 4 in with Shane outside.  That didn’t work.  The snow was up to my knees and the roads hadn’t been plowed.  The snow emergency alarm was sounding over at MVCC.  We turned tail, back inside and worked with the weights on chest and arms for 30 minutes.  A good workout even though my miles were nipped in the bud by the elements.

BISCOTTI 

One of Utica’s all time favorite pastry chefs told me that the most popular biscotti he makes is soft.  It’s not the traditional twice baked crisp biscotti we all enjoy dipping in our coffee or tea.  Why is the soft biscotti so popular in Utica, NY?  Because we have an older population and it’s easier on the teeth.  Don’t laugh. It’s true. 

The following recipe is the Apple Crumbles version of a softer biscotti.  The flavor of the sunflower seeds and sweetness of the coconut make this a perfect afternoon tea (or coffee) treat.

Makes 3 dozen biscotti

• 3/4 cup Demerara Sugar
• 1 cup granulated sugar
• 1/4 cup canola oil
• 1 large egg
• 1 egg white
• 2 TBS reduced fat milk
• 1 tsp vanilla extract
• 2 tsp ground cinnamon
• 1/4 tsp ground ginger
• 2 1/2 + 2 TBS flour
• 2 tsp baking powder
• 1 cup sunflower seeds (lightly salted) *You might prefer to use sliced almonds or other nuts.
• 1 cup sweetened coconut
• 1 beaten egg to brush the biscotti before baking

In a standing mixer, blend the sugars and add the oil, egg and egg white, milk, and vanilla.

In another bowl, mix the cinnamon, flour, baking powder and add to the sugar – egg mixture.  Beat until smooth.

Add the seeds and coconut and mix just until all is incorporated.

Chill the mixture for one hour.

Shape into 4 equal sized logs, about 1 3/4 inches around, about 9 inches or so long.  Chill for one more hour.

Preheat oven to 375 F. Transfer logs to parchment lined baking sheets.  Brush with beaten egg and bake for 20 to 22 minutes.

Allow to cool and slice in the shape of biscotti (diagonally).

The best part about biscotti is that when you slice it diagonally, the end pieces, which don’t “make the cut”,  are all YOURS!

Enjoy!