~ Breakfast Cookies ~
As soon as the school year was over, I spent a lot of time baking and brainstorming more dessert ideas.
I baked two new desserts this month to celebrate the end of the rough, grueling year that was junior year. The first is vanilla bean scones filled with a tangy and creamy lemon curd and soft and fluffy whipped cream, which I made for Mother’s Day, while the second is a rich and gratifying rustic chocolate cake.
~ Vanilla Bean Scones with Lemon Curd & Whipped Cream ~
My favorite kinds of baked goods are the ones I can dip in a cup of tea. This is why I am huge fan of biscotti. I usually buy the chocolate-covered, almond-flavored ones in coffee shops.
Biscotti are hard Italian cookies that are meant to be dipped in a drink like coffee or tea, or more traditionally, Vin Santo, an Italian dessert wine. The origin of the word “biscotti” means “twice baked” which is true to the method used to prepare it. Nowadays, in Italy, the word “biscotti” refers to any kind of cookie (akin to the word “biscuit” in the UK) and actual biscotti is known instead as “cantuccini.”
This week I finally decided that I should try to bake my own biscotti from scratch with the help of a friend. They were very quick and easy to make and tasted ten times better than the store-bought ones. I don’t think we’ll go back to buying them after this. And what’s great about anything homemade, you can customize it using your favorite flavors. My friend and I chose to make Orange and Pistachio Biscotti!
Today is the first official day of the spring semester at my school. My first class of the day was physics…I can already tell that it’s going to be my hardest subject. However, it will take a few days before becoming truly scary, and thankfully I still have some time to post another recipe:
~ Clementine Chocolate Chip Bread ~