Recipes and ramblings.
Sometimes breakfast is a fancy omelet and fruit with whipped cream and a fancy coffee drink with a design in the foam.
Sometimes breakfast is a bagel sandwich eaten quickly on the way to work. Mmm. Carbs.
Sometimes breakfast is a huge stack of syrup-covered pancakes. Preferably with lots of chocolate chips.
And sometimes breakfast is a good old cup of piping-hot black coffee and a biscotti or two.
Makes about 12 biscotti.
Preheat oven to 350℉.
Combine eggs and sugar and mix until frothy. Add baking powder, salt, and vanilla and mix well. Gradually add flour and mix just until incorporated. Fold in chopped walnuts. Transfer dough onto a parchment-lined baking sheet. Shape into a flattened log. Bake for 25 minutes.
Remove from oven and let rest for 10-15 minutes. Reduce oven to 325℉. Slice dough on the diagonal, about 1″ wide. Stand biscotti upright on parchment-lined baking sheet. Bake an additional 10-15 minutes.
Heat chocolate chips in microwave for 20 seconds, then stir. Continue to heat in 20 second intervals until chocolate is fully melted and smooth. Dip bottom of biscotti in melted chocolate, then set on baking sheet upside down to let chocolate harden.