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Pin ItRitual Morning Biscotti
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I have yet to meet a mother of young children who doesn’t find mornings hectic, stressful and frequently overwhelming. The minute we crawl or jump out of bed, the timer is usually on and we are ready, set, GO! Every mother I know has a different routine. Some are short and sweet. Some, like mine, are hours long. Most moms I know start their morning with coffee or tea. Others, a rarity who I admire, don’t take anything but instead go au naturel. Then some, like me, get everything done before finally making time for that first or only cup of the day. I know that all would run smoother and be happier for everyone involved if I would just have my cup of coffee first thing. I know, because I have tried it. It does feel easier and I do feel more relaxed.
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It isn’t that I don’t have time to make myself my steamed milk and espresso before embarking on the morning’s tasks, deadlines, and sharing moments – both sweet and difficult – with my kids.
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However, my morning coffee has become a sacred moment of my day. Once breakfast is cooked and everyone has eaten, my son’s lunch is prepared and in his backpack, his spelling homework complete and he is out the door to catch his bus (if it is a school day), my daughter and I are dressed for the day, the bedrooms are tidy, the kitchen is all clean, laundry is in the wash, and any morning baking is underway and in the oven, then I make myself an espresso and a tiny mug of steamed almond milk for my young daughter. I remove a piece of biscotti from the jar. Most days my daughter and I go upstairs to the playroom and there I sink into the couch to relax. I take my first sip. I dip my biscotti. Everything slows down. I take time to breathe and reflect. I feel connected to myself. The stress of the morning melts away. I savour this moment of my day. It is a ritual that keeps me going, that allows me to nurture myself. It is certainly worth the wait.
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Here is the recipe for my Ritual Morning Biscotti:
Dry Ingredients:
- 1 1/8 cups all-purpose white flour
- 1 1/8 cups whole wheat pastry flour (can substitute with all-purpose white flour)
- 1 tsp baking powder
- 1/4 tsp salt
Wet Ingredients:
- 1/2 cup cane sugar
- 1/4 cup butter at room temperature
- 2 large eggs at room temperature
- 1 1/2 tsp almond extract
- 1/2 cup chopped walnuts
Directions:
In a medium mixing bowl, whisk together the dry ingredients.
In another mixing bowl beat together butter and sugar at medium speed. Beat until just before the butter and sugar become light and fluffy. On low speed, add in the eggs and almond extract one at a time.
Add the dry ingredients into the wet ingredients and beat together on low speed until they are thoroughly combined. Then add in the walnuts, stirring with a spoon. You will likely have to use your hands to combine everything until you can form a firm ball.
Divide the ball of dough into two halves.
On a cookie sheet lined with parchment paper, form two loaves. Each loaf will be about the length of the sheet and 1 1/2″ to 2″ wide. Press each loaf down flat.
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Bake in the oven for 25-35 minutes at 350 degrees F. When finished baking, the loaf will be firm to the touch. Remove from oven and allow the loaves to cool for 10 minutes.
Remove the loaves from the cookie sheet and place on a cutting board. Slice into separate pieces, using a serrated knife, cutting on a diagonal.
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Place slices back onto the parchment lined cookie sheet, cut edge on the cookie sheet. Bake for 10-12 minutes (do not allow to brown). Remove and flip each slice over. Return to oven and bake for another 10-12 minutes. Remove from the oven and transfer to a cooling rack. Store in an air tight container. I add a few silica packs/desiccant packs (that come with other dry foods and vitamins) to the jar where I keep my biscotti. The biscotti stores well for several weeks so I always double this recipe.
Eat, enjoy, relax!
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