May was a bit of a whirlwind. It was a month of late nights, long talks, hellos, goodbyes, surprises, tears, all the good things that make life worth living. Really living, the kind of feel-the-dirt-in-your-hands-as-you’re-planting-the-seeds living. May was the kind of month you look back on and think, ah what a masterpiece. Signing 6 before the date seemed like an eternity away at times, and while there have been many changes and stories that I wish I could share with some of you over a cup of coffee or a nice long walk, it all can be summed by this quote: “For all that has been, thanks. For all that will be, yes.” Ahh, yes. The weather is perfect and I’m looking forward with an open heart to find all that the summer has to teach us this year.
The lessons will start with Buddy. The happy folks of Happyolks just got a little happier last week with the addition of our new foster pup (licking away above). He’s a total love and it’s safe to say we’ve already fallen hard for this Cocker Spaniel/Retriever (?) stray. His eight month-old puppy enthusiasm has already inspired a renewed lightness and energy about our days. A constant cuddler, bone hoarder, and first-class fetcher – we love sharing our roof and look forward to all the new things he too will share with us during our time together.
It’s good to return to Happyolks, I know it’s been a while. Cooking and baking never went on a full hiatus, but the sharing did. I’ve been trying to find a good recipe to re-emerge from my break, and this one will do the trick. These biscotti are addicting. Careful. I experimented with two batches of different sugars, and thank goodness I have an internship with obliging staffers to rid the kitchen of the leftovers with. I tried the first time without white chocolate, but I think it adds another dimension so I’d highly recommend it.
Cherry, Pistachio, and White Chocolate Biscotti — Inspired by My New Roots
• 3 cups spelt flour
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 1/4 cups sugar
• 3 eggs
• 2 tablespoons olive oil
• Juice of 1/2 orange
• 1 teaspoon vanilla extract
• 1 cup raw pistachios
• 1 cup dried cherries or cranberries
(optional) 3/4 cup of white chocolate chunks
Preheat oven the 350. Line a cookie sheet with parchment paper or a silpat. In a large bowl, whisk together the flours, baking powder, and salt. In a medium bowl, whisk together the sugar, eggs, oil, and orange juice. Stir the sugar mixture into the flour mixture, add the nuts and dried cherries; mix with your hands.
Shape the the dough to 3-4″ wide loafs, about 8-10″ long and place on the cookie sheets. Bake for 25 minutes, remove and cool for 2-3 minutes before cutting the loaves into 1/2″ wide slices. Return to the baking sheets and pop back in the oven for 5 minutes to crisp. Enjoy with tea and a good book.