Every morning, Andy wakes up and prepares coffee. He takes his coffee black, and I take mine with a lot of soymilk. But we meet in the middle when it comes to lattes. Without saying a word, he moves about the kitchen, cleaning up from the night before, and busies himself with making breakfast, and for me, this has always been one of my favorite and most intimate parts of my day.

Sharing breakfast. Sharing coffee and conversation with one another is important to our daily routine. Waking up to a new day of possibility. This unbroken tradition since the beginning of us. It is something I cherish and always will.

biscotti and lattes-1

For months, Andy asked me to make biscotti. Although it is only slightly more labor intensive than any other baking I do, I just never seemed to find the time to make it. Only recently did I break out my recipe and make these delicious coffee friendly cookies.

And now you can too.

Almond Biscotti
2 1⁄4 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
3 tablespoons of ground flax seed mixed with 1/8 cup water
1 cup sugar
1⁄2 cup vegetable oil
2 teaspoons almond extract or 2 teaspoons vanilla extract
1 1⁄3 cups blanched slivered almonds, toasted

Preheat oven to 350 F.

Sift the flour, baking powder and salt into a medium bowl. Set aside. Place the flaxseed/water mixture and sugar in a large mixing bowl and beat on high until fluffy and light, about 2 minutes. Add the vegetable oil and almond extract, and beat until the oil is incorporated and the mixture is thick and smooth, about 1 minute. Reduce mixer to low and beat in the flour mixture. The dough will be quite thick. Knead in the nuts.

Turn the dough out onto a lightly floured surface. Roll into a log. I usually take my rolling pin and flatten it out a bit so that it is 3/4 inch high.

Bake for 30 minutes until light brown and slightly puffed. Remove pan from oven, but do not turn it off.
Carefully cut the biscotti sheet in 3/4-inch slices on a slight diagonal. Arrange the slices on the baking sheet leaving 1 inch between cookies. Return to the oven and bake 10 minutes longer, until the cut surfaces of the cookie have browned slightly and the biscotti are dry to the touch. Transfer to wire rack and cool completely.

Enjoy with your favorite coffee lover.