the biscotti experiment

so, there’s this thing called biscotti. it’s rather tasty and usually crunchy and you can buy them in all those coffeeshops that are everywhere except when you really want a gingerbread latte on your way to work but there isn’t a Single Freaking Starbucks on your Entire Route To Work, but i digress. biscotti are usually almond and oranged flavoured and often dipped in chocolate. i enjoy a good biscotti every now and again. they’re like amaretto for the masticating set.
however, i did not enjoy making biscotti.
maybe it’s my inferior work space. maybe it’s my improper utensils. maybe i took them out too soon or my knife was wrongly suited. regardless, the making of the biscotti was a stressful endeavour i’m not sure i care to repeat.
just so you all know, i put away my recipe binder last night. the baking has been completed. although, i reserve the right to make just one more batch of mint chocolate chip cookies to use up the applesauce i won’t otherwise eat. now comes the sharing of the goodies. this is really my favourite part.
speaking of sharing goodies, i haven’t forgotten about my promise of the nanaimo bar recipe. here it is, unfortunately sans photographs:
nanaimo bars (my auntie bev’s recipe)
1/2 c butter
5 tbsp sugar
5 tbsp cocoa
1 tsp vanilla
1 egg
2 c graham cracker crumbs
1 c unsweetened coconut
1/2 c chopped walnuts
1/4 c butter, softened but not melted
3 tbsp milk
2 1/2 tbsp bird’s custard powder
2 c icing sugar
1 tbsp butter
175g package milk chocolate chips (approx. 1 1/2 c)
combine first five ingredients in saucepan and blend over low heat until smooth. add the graham crumbs, coconut and walnuts. mix until well incorporated. spread in an ungreased 9″x9″ square pan and press to form level, firm base. refridgerate.
combine the 1/4 c butter, milk, custard powder and icing sugar. beat until smooth. spread evenly over first layer. chill for one hour, until custard layer is firm.
melt chocolate chips and butter and spread evenly over custard layer. chill half an hour. cut into squares (i cut 25 per pan because they’re very rich and very sweet) and chill entire pan until serving time. hold at room temperature for fifteen minutes before serving. i find that inverting the pan onto a board or platter is a much easier way of extracting the squares from the pan than trying to pick them out, but your mileage may vary.
enjoy!