It’s so funny how similar we are to our parents, be it in beliefs, values, manners, or preferences. Growing up (even now), while snacking on potato chips, I would actively seek out the chips that were folded. My brother would snack on them inconspicuously, while I would look into the bag and deliberately reach for the extra-crunchy folded chips.
Pizza preferences are similar- given a choice between a crunchy crust and a softer crust, I will always choose crunchy. The same goes for toast.
My father was the same way. Whenever I baked cookies, he would ask that I bake them longer so that they would be extra crunchy. Growing up, I never realized that I shared the same affinity for all things crunchy that he had; but now that I look back, I’ve realized that I too was his partner in the crunchy camp. It’s not like my parents purposefully fed me crunchy things, so that I would grow to prefer them; it’s just one of those things that happened naturally.
I see similar shared traits between my son and husband too- they both love snacking on popcorn and nuts (especially pistachios and pine nuts). Don’t even get me started on chocolate. Although we feed our son a vast variety of foods, I see him enjoying certain things that his father enjoys.
That’s where these Biscotti come in. I wanted to bake something to keep on hand to snack on, and when I stumbled upon them in my ATK Family Cookbook, I just knew that they would be something I would enjoy. The day after I made them, I remembered that my father too was someone who enjoyed biscotti. A few weeks before he passed, he specifically asked that I pick up a package of them for him to enjoy with his tea. He loved to eat them as is, enjoying the crunch along the way.
Oh my Papa, may Allah bless you with the gardens of Heaven, and may you be blessed with all of those things that you enjoyed and savored!
Yield: 2 to 3 Dozen Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 1 cup sugar
- ¼ cup unsalted butter, at room temperature
- 2 eggs
- ½ teaspoon vanilla
- ¾ cup desired add-in (chocolate chips, toasted chopped nuts, etc.)
Preheat oven to 350°F and set aside a parchment lined baking sheet.
In a small bowl, combine all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, beat sugar and butter together on medium speed until light and fluffy, about 3 to 5 minutes. Beat in eggs, one at a time, followed by vanilla, until completely incorporated. Reduce speed to low and slowly add in flour mixture. Add desired add-in, and mix until combined.
Divide dough in half, and using floured hands, shape each portion into a 2-inch by 13-inch log. Transfer to baking sheet, placed at least 3 inches apart. Bake 35 minutes, rotating the pan halfway through baking, until the loaves are golden and begin to form cracks on top. Remove from oven and allow to cool for 10 minutes.
Reduce oven heat to 325°F.
Transfer the loaves to a cutting board, and cut diagonally into ½-inch to 1-inch slices. Lay the slices cut-side up on the baking sheet, leaving a bit of room between each piece. Bake 15 minutes, flipping halfway through baking, until golden brown and crisp. Transfer to a wire rack and cool completely.