cooking up letters

I don’t know what Miss Manners or Ann Landers would say about this, but my thank yous to recommendation-penning professors have fallen into a pattern: a letter and some biscotti. I’m not quite sure how it happened. A compulsive gifter and, perhaps more to the point, an over-enthusiastic baker, I like to chase my cards with token gifts of thanks. And biscotti? Well, gift certificates feel a little too impersonal (not to mention more like money, which stumbles upon the awkward idea of paying off your professor), and cookies a little too juvenile. But biscotti? I mean, those are Italian. They are very grown up, not to mention they travel well and last a while.

I only have one (and a half! I saved a half!) biscotti left. But if I had an infinite stash, here’s who they’d go to: Dear Forever21, thank you for setting up an outpost in Iowa City. I’m informed I’ll be needing a maxi skirt this summer, and I’m betting you can do the trick for a couple pennies. Dear Anthropologie, the truth is, more than any particular designer line or dress shape or love of lace, I can’t quit your unabashed embrace of constant whimsy. It’s the sort of effortless, high-low, undone loveliness that I try to cultivate on a daily basis. It’s silly, but it’s inspiring. Dear Bank Account, is practicality really the most important consideration?

Dear Weather, I’m not digging your peak-a-boo sun routine, but these temperatures are pretty close to a home run, and I’m taking a vow of abstinence from complaining. Just … please hold out for our barbecue tomorrow night? Dear Katy Perry, When I’m driving with the girls I babysit and one of your songs comes on, odds are I change the station. What the hell is that “Peacock” song? Besides “INNUENDO DO YOU GET IT?” It is simply unendurable. But “Teenage Dream“? I’m a little embarrassed to admit how much I love it. It’s infectious and nostalgic and has this sweet, retro/new sound. And I definitely did not spend an hour youtubing Glee and Idol covers, thank you very much. Dear Boyfriend, I think your new retro Star Wars lunchbox shoe shine kit is perfect.

Sigh. Biscotti. They’re just the ticket.

Lemon-Walnut Biscotti
(Gently adapted from Bon Appetit Desserts)

Makes around 30 biscotti, depending on how you shape and slice them

  • 1 1/2 cups all purpose flour
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 1/8 tsp baking soda
  • 5 tbsp unsalted butter at room temperature
  • 2/3 cups sugar
  • 1 tbsp finely grated lemon peel
  • 1 large egg
  • 1 tbsp fresh lemon juice
  • 1 1/2 cup chopped walnuts
  • 1 egg, beaten to blend
  • sugar for sprinkling

Whisk flour, salt, baking powder, and baking soda in a medium bowl.

Using an electric mixer, beat together butter, sugar, and lemon peel in a bowl until fluffy. Add the egg and beat thoroughly. Add lemon juice, then flour mixture. Stir in walnuts.

Divide dough in half. Place each on a sheet of plastic wrap or wax paper. Form dough into an 8-inch logs and flatten to 2 1/2 inch-wide logs. Wrap plastic around logs and chill until firm, at least three hours and at most two days.

Preheat oven to 325 degrees and line baking sheet with parchment paper. Unroll logs from plastic wrap and set atop baking sheet. Brush with egg and sprinkle with sugar. Bake until golden brown and just firm to the touch, about 50 minutes. Cool logs completely and reduce oven to 300 degrees.

Using a long, serrated knife, carefully cut logs on the diagonal into 1/3-inch thick slices. Arrange biscotti, cut side down, on the same baking sheet. Bake until golden around the edges, around 10 minutes. They’ll crisp as they cool.

Advertisements

2 responses to this post.

  1. Posted by Claire on April 7, 2011 at 7:45 pm

    these look so good!!

    oh! and for a potential future project: http://amybites.com/?p=623

    Reply

    • Posted by iowasthinking on April 7, 2011 at 8:04 pm

      Looks fabulous, claire! Thanks for sharing. My fondness for beer cupcakes has been well-documented at your house, and harry potter beer is even better!

      Reply

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: