dont get me wrong here. i am not complaining about my job. being a food editor comes with a lot of rewards. a free cookbook on my desk every now and then, a house filled with hungry people (who all love my sparkling personality and not - Godforbid! - the champagne bottle & steak on my table) , flirting costermongers, glam days dressed in an apron and a spatula in hand - pretty much: welcome to cupcake heaven and roastbeef bliss.
but apart from being a food editor there is such a blunt thing as life. and life comes with things like a bikini to fit in. comes with dresses that cost so much that my credit card caught fire when i paid for them. life as a food editor comes with an increasing waistline. it's steak and brownies on your ribs. and woe is me when that zipper is stuck partway.
the week i was working on biscotti recipes for my radioshow i had buttons exploding on my summerdress. life as a food editor can be such a bitch!
at least at the end of the day you can bite into a decent chocolate biscotti (cover with chocolate icing, dont miss!) which can be blissfully satisfying. they are nourishing enough to serve as a proper dinner. - zipper, go explode! i am so keeping that job!
RECIPE:
310g flour
25g cocoa powder
1 teaspoon baking powder
1 teaspoon salt
320g chocolate chips
230g pistaccios (unsalted!), shelled
4 large eggs
310g sugar
ready made chocolate glaze
preheat the oven to 180 °c, line 2 baking sheets with parchment paper.
pulse flour, cocoa, baking powder, salt, 1/2 of chocolate chips & pistaccios in a mixer until chocolate chips have the size of small peas.
in a bowl attached to standmixer whisk eggs with sugar until you end up with a fluffy mixture, switch to paddle add flour-mixture and rest of chocolate chips, beat until just combined.
turn dough out on a lightly floured surface, divide into 3 parts, shape into a 40m long, about 7-8cm wide and 1,5 cm high log. sprinkle with a little sugar if you like.
bake for 30-40 minutes in the middle of the oven (rotating the sheets after 15 min) until the log is kinda crispy. let cool on a cooling rack for about 15 minutes.
place logs on cutting board. using a serrated knive, cut into 1-1,5cm wide slices. put slices cutting side up on baking sheet, then bake for another 12-15 minutes until biscotti are crunchy. let cool on a cooling rack.
glaze with chocolate glaze, let cool a bit. then serve with icecream or coffee.
they keep in an airtight container for about a week (yeah, like as if...)
Rock on! I'm with you! For me it's food and travel writer, baking fanatic, chocoholic, and all that with an insatiable sweet tooth! And you know what -- me neither, I'm not changing a thing! :)
ReplyDeleteHaha, as if I could miss that chocolate icing covered biscotti - your prose is funny and beautiful, but as an editor, you know a picture speaks 1,000 words. And a picture with chocolate-covered-anything? 2,000 easy.
ReplyDeleteHere's to having two wardrobes: one for regular foods, one for weeks with chocolate covered foods :)
Your job sounds like my dream job! I bet you get a sneak preview at all the new foodie things before anyone else! The biscotti look delicious, especially when dipped in chocolate.
ReplyDeletekerrin - you are my gal and we should really do the bürkliplatz sometime later this summer, ok?
ReplyDeletedana - you are so dang right. 2 wardrobes. and thanks for the 2000 points.
katie - it is! but comes with exploding zippers...