It’s getting to be that time of year again. That’s right….the time of year when I down carbohydrates like its my job and drink big mugs of Aveda tea at night (oh my gosh…their tea is like my kryptonite…have you had this stuff? I buy it in bulk….one of my most favorite things ever.) Anyways, back to the point of this post. Cozy nights with a good book (aka not a textbook), warm tea, thoughts about what I accomplished that day or what I have yet to accomplish…and, oh yes, THIS STUFF.
Biscotti is one of those things that I never really got turned on to until I was out of college and got it a couple of times with coffee while studying at the book store. I had always thought of it as a grown-up type of thing, a sophisticated side to a grown-up drink. And I never even fathomed making it myself. It wasn’t until a friend at Christmas time had made some, and when she pulled the biscotti “logs” out of the oven, I couldn’t believe that she had made them. And it was some funky kind of flavor, too, which completely intrigued me. I love how you can mix just about anything in biscotti, and it will still turn out ok.