There’s something about Valentine’s Day that seems to take over the entire month of February. Case in point, I am writing a post Valentine’s Day blog post right now. The entire world who celebrates it in February seems to shift all its focus to that one day, before, and then after we are also equally flooded with reviews or sales that make you wonder why people are so crazy over this day.
I never used to be in a believer of Valentine’s Day. There! I’ve said it. It actually wasn’t until I saw how happy my cupcakes or cheesecakes or cookies or whatever was ordered could make someone, for them to know that someone cared about them and loved them! That I started to believe in this mini “holiday” again. I would like to think that beyond the over marketing plot surrounding February 14 that there is a little cliche but cute and happy love in there. And for people who don’t have a significant other, I don’t think Valentine’s Day is about others showing us they love us. It’s about love full stop – and we need to love ourselves first before anyone else can love us. So buy yourself your favourite dessert! Treat yourself or just someone you love to a lovely day. If we could make everyday about love then maybe February 14 wouldn’t seem as imposing and crunch line like as it does.
I made these biscottis for Mr. Jessiker Bakes for Valentine’s Day. He’s been raving about them and ever since he started dipping them in coffee he can’t get over them. They’re expensive in cafes so I figured that if I made a ton for him he would not only would he start drinking more coffee (haha trick!) but that simply put he would know that I really just want to give him a small token of love that means something symbolic. He really loved them! He’s a lover of cinnamon and almonds (mostly cinnamon) but if you’re making them you can switch up the ingredients list.
I found that biscotti was really easy and actually fun to make. Apparently it means twice baked, so after you bake the biscotti in a log, you slice them then bake them again. I tasted one before the second bake and one after the second bake and while it tastes very good on the first bake the second bake takes the taste up to a different level. The famous crunch that turns into a soft melt into your mouth pastry once dipped into coffee is something you don’t want to miss out on. It’s pretty interesting how someone took a loaf and made a simple but popular neutrally sweet breakfast pastry. The fragrant smell was so delicious once it was baking (which was very hard to hide…I had to keep running him out of the kitchen) and the process afterwards is very easy. I love how customizable biscotti can be and I know for sure I will be making several different flavours and sharing with you.
How did you show someone you love them on Valentine’s Day?
via Wiliams Sonoma
- 2 cups all-purpose flour
- 1 tsp. baking powder
- 1/4 tsp. baking soda
- 1/8 tsp. kosher salt
- 2 eggs
- 1/2 cup canola oil
- 1/3 cup sugar
- 1 tsp. vanilla extract
- Finely grated zest of 1 orange
- 1 cup salted, toasted whole almonds, roughly chopped
- In a bowl, sift together the flour, baking powder, baking soda and salt.
- In a large bowl, whisk together the eggs, oil, cinnamon, sugar, vanilla and orange zest. Add the flour mixture and stir to combine. Stir in the almonds. Cover the bowl and refrigerate the dough for at least 2 hours.
- Preheat an oven to 350°F. Line 2 baking sheets with parchment paper.
- Divide the dough in half. With wet hands, shape each portion into a thin log about 15 inches long and 2 inches wide. Place the logs on one of the prepared pans, spacing them evenly (they will spread quite a bit). Bake until golden, about 20 minutes. Transfer the pan to a wire rack and let cool for about 15 minutes.
- Cut the logs crosswise into slices about 1/2 inch thick. Carefully lay the slices, cut side down, on the prepared pans. Position 2 oven racks evenly in the oven and reduce the temperature to 325°F. Bake the biscotti until toasted and crisp, about 15 minutes, turning the biscotti once and rotating the pans about halfway through baking. Let the biscotti cool on the pans for 5 minutes, then transfer to wire racks and let cool completely. Makes about 4 dozen biscotti.
- Drizzle with chocolate (optional)
- Baker’s note: Be sure to chill the dough so that it firms a bit before shaping the logs. Wetting your hands before working with a sticky dough also helps ensure that you don’t stick to it.