Glady’s Chocolate Biscotti

Today is Earth Day, the sun is shining, Chicago is finally starting to thaw from winter and this morning I gained a beautiful guardian angel.

My heart weighs heavy in a selfish sad way, selfishly wanting my sweet grandmother still here on earth with me, but knowing she is much happier and in a better place to celebrating Earth Day by observing the whole whole from above. SHe must have quite the view today!

These past few weeks have been a bit of an emotional rollercoaster and now having the time to sit and reflect I am gradually coming more to terms with how I feel. We are within week’s of celebrating my other grandmother’s anniversary in heaven and now my last grandmother has gone to join her and to be reunited with her husband. It’s a whirlpool of emotions I cannot quite grasp.

But Danny has been my backbone for the past 48 hours now and is truly my lifesaver at a time like this. He not only spent 5 hours standing at a hospital with my whole family and I as we comforted my grandma and surrounded her with our love and support. But today even has been with me each tear and tissue at a time, he has back up in his back pocket right now. When we woke this morning he was the first to suggest we head to a coffee shop, knowing well that of course coffee would be needed but why not make it a special coffee. The sweet man drove me out to the west loop to visit the next coffee shop on my hit list, Groundwell Coffee. (more on that later). He then encouraged me to take the time for myself to write this post and reflect on my feelings. 

How I was able to cope a year ago was through baking a blogging, my escape, to say and write what I please. So naturally this time it was only natural that I back and write too. NAG Biscottis were my outlet last year and today I wanted to take another shot at baking a biscotti but this one had to incorporate chocolate! 

I give you, Glady’s Chocolate Espresso Almond biscotti. Made with of course lots of chocolate, a touch of espresso and a sprinkle of almonds. Now if I were really to bake a tribute to my wonderful grandmothers life it would to bake klouchkies, but my sister has tried before and I know this is a very difficult cookie to make, years of practice needed. So to not frustrate myself in battling that cookie I went for the perfect coffee pairing and found a chocolate version to tribune my grandma and her LOVE for sweets and chocolate.

Ingredients

  • 3 ounces (or 6 tablespoons) unsalted butter, softened
  • 2/3 cup granulated sugar
  • 1/4 teaspoon kosher salt
  • 1 teaspoon pure vanilla extract
  • 1 1/2 teaspoons baking powder
  • 2 large eggs
  • 1 7/8 cup all-purpose flour
    • ⅞ cup actually is ¾ cup and 2 tablespoons (now you know)
  • 1 teaspoon espresso powder or instant coffee granules
  • 1/4 cup dutch-processed cocoa powder
  • 2/3 cup toasted almonds, chopped

Instructions

  1. Preheat oven to 325 degrees F
  2. In the bowl beat together butter, sugar, salt, vanilla extract and baking powder till smooth
  3. Next add in the eggs
  4. Add flour, espresso powder and cocoa powder and mix just combined. Spoon in the almonds
  5. Transfer the dough to a large baking sheet  and shape the dough into a log. You can shape into two logs if you want a smaller biscotti, I went for one and absolutely advise using a LARGER baking sheet!
  6. Bake biscotti  for 25 minutes. Remove from the oven and let cool for five minutes. Spritz biscotti with water and let sit again for 5 minutes. This helps to soften the cookie just enough to make slicing much easier.
  7. Cut biscotti diagonally suting a straigh edged knife and place back into the oven for another 20 minutes.
  8. Once done, remove from oven and let cool, store in an airtight container.  

 

It was really quite relaxing slowly moving around the kitchen preparing the ingredients, I really wanted to make sure i made these better than my first batch. I wish I had more practice baking, but with it being such a science with exact measurements and timing I tend to rather cook than bake. But I had determination on my side with really wanting to come out with a better batch.  

One lesson I learned was I totally needed the bigger cookie sheet, once this biscotti started to cook in the oven it grew almost twice in size! I should have known better but for some reason do not recall this happening last time. Once I put this masterpiece in the oven I watched it like a hawk! I do remember burning my NAG version and I did not want to make the same mistake.  So I check on them every 10 minutes.

When it came time to cut I did make mine quite big, so I would advise shaping into two logs and allowing yourself more reasonably sized biscotti. BUT these are not burnt and smelled like a delicious chocolate cookie while cooking in the oven! I could not wait to try.  

The last 20 minutes in the oven are meant to complete the biscotti with getting that traditional crunch and hard texture, I would possibly recommend a little less than 20, seeing as the cookie will harden naturally as it cools. SInce these are dipped in coffee you of course can get away with leaving them in there for the full 20 too.  

The end result: A good, sweet, chocolatey delicious biscotti cookie that I hope my grandma would be proud of an enjoy herself. 

MY grandma Glady’s, who actually goes by grandma who rides the train, was a lover of coffee and dessert so ths biscotti is the perfect blend of just a few of her favorite things. A much better second attempt at making biscotti.

Because I cannot mention and note explain, she will forever be grandma who rides the train because while growing up she was the grandma we would pickup and drop off at the train station. Her living in the city, with no car and us grandchildren out in the burbs she would regularly take the train in to come visit us! It was the sweetest and so fun, so my sisters and I gave her this nickname and it stuck forever.

I love you grandma who rides the train!  <3 1930 – 2018 <3  

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