I lived in Amsterdam for a summer and fell in love with the way they serve coffee or tea.
True it was always 2 Euro a cup (I was not yet ensconced in the Starbuck's trend of $2-$4 per cup) but every time you order one it came with one or two small cookies.
AND, you could sit at your outdoor café seat for hours without anyone bothering you.
How civilized is that?
So, make sure to have your coffee or tea AND your cookie. You'll thank me.
The Leftovers Club is a wonderful way to share your treats with total strangers. I sent these lovely biscotti to Elizabeth @ Cooking With Milton.
Check it out... it's addictive!
Almond Chocolate Biscotti
Makes , adapted from Biscotti, by Lou Seibert Pappas
- 1/2 cup whole roasted almonds
- 1/3 cup butter
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1 teaspoon grated lime zest
- 2-1/4 cups white whole wheat flour
- 1-1/2 teaspoons baking powder
- 1/8 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chocolate chips
- Cut nuts into two or three pieces. Preheat oven to 325F. Line a baking sheet with parchment paper.
- In mixing bowl cream butter and sugar until light and fluffy. Beat in eggs, vanilla, almond extract, and zest.
- In separate bowl combine flour, baking powder, nutmeg, and salt. Add creamed mixture, mix until blended. Mix in almonds and chocolate chips.
- Divide dough into two parts and roll each half into 8 inch long, 2 inch wide flattened logs. Place on baking sheet and bake for 20 minutes.
- Take out of over and, with a serrated knife, slice logs diagonally, making 1/2 inch slices. Place slices on their sides and bake another 5-10 minutes on each side. Place on a cooling rack. Enjoy!