Not to say that Fritz takes my cooking for granted, because he definitely doesn’t, but he has also gotten very used to it. Luckily, he is always careful to “ooh” and “aaah” over every bite, and to say “thank you” and on very rare occasions, to volunteer to do the dishes.
Actually, let’s get real. He never volunteers to do the dishes. He occasionally gets guilted into doing them.
As I was saying, Fritz has taken to my cooking like a cat to a fresh cardboard box (oh wait, is that just my cat?). He doesn’t worry where his next meal is coming from, never complains, and he is usually more than happy to see weekends chock full of treat baking. However, he rarely requests anything specific. He’s one of those rare breed of people who love and appreciate food when it’s in front of them, but never thinks about it or craves it ahead of time.
I mean, get this–he forgets to eat lunch. On the reg.
I never, ever, ever forget to eat lunch. I sometimes forget that I have already eaten lunch, and therefore should not be eating it again.
So when Fritz randomly turned to me in Trader Joe’s and asked me to make ginger biscotti, I was both surprised and strangely elated. Yes! A food challenge so I can prove to Fritz via baked goods that I love him madly!
So ginger biscotti was created.
Ginger Chocolate Chip Biscotti
- 2 1/4 C whole-wheat flour
- 2 t baking soda
- 1/4 t salt
- 1/2 C sugar
- 2 T grated fresh ginger
- 3 eggs
- 2 T molasses
- 1 t almond (or vanilla) extract
- 1 C walnuts, roughly chopped (optional)
- 1 C chocolate chips (optional) (kind of) (you know you want ‘em)
Preheat the oven to 350 degrees.
Combine the dry ingredients–flour, baking soda, salt, and sugar–until well mixed. Add the ginger, eggs, molasses, and almond extract and mix until nicely combined (scrape down the edges once or twice).
Also, don’t be frightened if you start to peel your ginger and it is blue underneath. I panicked a bit, googled “is my ginger going to poison me if it is blue? (or something along those lines)” and found out that it’s just a different variety of ginger (the better kind, by the way!).
Mix in the chocolate chips and walnuts.
Divide the dough in half (it will be ridiculously sticky, I have to warn you), and form into two logs on either a greased cookie sheet or a non-stick baking sheet. It might help to wet your hands a little bit.
Shape the logs into a slightly prettier, flat shape.
Bake on the middle rack for 20-25 minutes until golden brown.
Allow to cool for a bit, then slice into biscotti shapes and return to a low oven (200-250 degrees) for 1-4 hours until they reach your desired dryness. I usually crack the oven door a little bit to allow the moisture to escape.
Serve with tea or coffee–and prove to your husband that you really do love him.
Can you really go wrong?
Best served in your favorite heavy mug emblazoned with your hometown’s name.