Biscotti are oblong twice-baked cookies or biscuits, originating from Italy. Their dry texture makes them the perfect dunking companion for a cup of coffee. I picked up this recipe from an old roommate several years ago and since then have modified it only slightly. This is a pretty simple and basic biscotti recipe. I like that the base has only a hint of sweetness and it's incredibly versatile with your choice of mix-ins. I typically make my biscotti with chocolate chips, toasted almond slivers, and dried cranberries - simply because those are staple ingredients in my pantry. It's important not to get overly ambitious with your mix-ins or else your dough won't hold together. Try to keep your mix-ins to a total of 1 cup. Some other combinations that would work well include:
I've shared this recipe before with a coconut variation, but here it is again in its pure and simple form. After making these for work, I'm reaffirmed that they really are my favorite lemon bars. I doubled the recipe this time and baked it in a 9x13 pan. The crust to filling ratio comes out to 1:2 and I think it's a great balance.
One of my favorite snacks to make and eat is Furikake Chex Mix. It takes some babysitting to make, but the result is a deliciously addictive snack that meets my salty, crunchy, and sweet cravings all at once. I've posted a recipe for this in the past and since then I've been tweaking it here and there to my liking. This past week I made two batches for a large hangout with friends and I was left with practically an entire batch afterwards. It's been a great snack in my lunchbox this week and especially with July 4th coming up it'll be a great addition to any bbq or picnic. Easy to grab a handful, relatively clean, and packed with the right punch of umami flavor to keep you coming back!