I’m 25 and a half (but who’s counting?), and I think I might finally be an adult.
No, it’s not because I have my own apartment, eco-friendly car, healthcare plan, or bank account. It’s not because I’ve done my own taxes (or paid someone else to) for the last 3 years. And it’s not because I take a multi-vitamin almost everyday, or because I made a conscious choice to put my TV in storage.
It’s because biscotti are my new favorite cookies.
Let’s be honest, biscotti are not that sexy. Who gets to the register at Starbuck’s and–seeing all the spiced, frosted, or swirled things glimmering in the case–goes straight for those dry, individually wrapped, oversized croutons? Even if you dip those suckers in chocolate, they still don’t really seem to have much going for them.
Well, that’s what I used to think. It wasn’t until Tony and I tried our hand at these crispy Italian cookies that I really began to appreciate how awesome they are. Tony’s favorite recipe is loaded with toasted almonds and flavored with a touch of amaretto. Crunchy and lightly sweet, there is nothing that cozies up to a warm cup of coffee better than these little guys. Absolutely no chocolate necessary.
We brought a tin of them to my family reunion this year–which is always an incredible display of baking prowess—and our humble biscotti held their own in the midst of expertly frosted sugar cookies, Rice Krispie treats, and Oreo truffles. People really enjoyed them!
I like to think that this newfound love for biscotti is more than that…perhaps it’s an indication of a wider transformation of my palate. I no longer buy granola with one eye on the Cap’n Crunch, or secretly hope that a box of Pop Tarts will find its way into my shopping cart. I eat veggies because I crave them, not just because I know I should or because Mom has gussied them up for me.
Or maybe I just really like these biscotti. Either way, give these a shot this holiday season. They’re really easy to make, and though they are not calorie free, it’s certainly better than eating a double-fudge turtle brownie.