As usual, this morning was the farmers market so we went before we did our grocery shopping. Lately there has been a lot more products and a lot less produce, which is kind of sad for me(even though I do still like looking at everything), but even still I walked away with a huge arm load of vegetables and it only cost me $6.
I know a lot of people complain about how expensive the farmers market can be, but sometimes you just have to look in the right places. And sometimes the best deals are the ones that aren’t written down on signs, you have to ask. Today I got the regular 5 giant stalks of rhubarb for $1.50. I also got a large bok choy and a single kholrabi with the tops for $4.50. You can see the pen in the picture below to see just how big everything was.
As you can see I had a huge armload. Not bad price-wise at all 😀
Moving on, I made these biscotti the other day. Biscotti are a little different from the cookies I usually like. They’re dry and not usually that great without something to dunk them in but the kids actually really enjoyed these just by themselves so I considered them a success. Next time I wouldn’t bake them for as long for the second bake though, just so they’re nice to eat without coffee or milk too.
Makes about 30 small cookies
- 1 C whole wheat pastry flour
- 2 1/2 tbsp cocoa
- 1/2 C sugar
- 1/2 tsp baking powder
- 1/8 tsp sea salt
- 1/2 tsp cinnamon
- 1/4 tsp nutmeg
- 2 small eggs or one extra large egg
- 1 tbsp hot water
- 1 tsp instant coffee
- 1/4 C toasted hazelnuts or almonds
Preheat the oven to 350 degrees.
Toast the nuts for 10-15 minutes on a baking sheet in the 350 degree oven. Remove from the oven and let cool while mixing the other ingredients.
In a medium sized bowl, mix the hot water and coffee till the coffee granules are dissolved. Set aside. In a separate bowl mix together the flour, baking powder, salt and spices. Add the eggs and sugar to the coffee mixture and mix well, then add the dry ingredients. Mix till most of the dry ingredients are incorporated, then add the nuts and mix till fully incorporated.
Scoop dough out onto a parchment lined and lightly greased baking sheet. The dough should be fairly sticky to the touch so wet your fingers and then shape the dough into one 15″ log and press down to about 1″ tall or slightly less as it will be larger once baked. Place in the oven and bake for 25-30 minutes until the top of the log is firm. Remove from the oven and turn the oven down to 325 degrees.
On a diagonal, slice the log after cooling for just a couple minutes into 1/2″ slices and place slices on their sides on the baking sheet. Return to the oven for 20 minutes till completely dry. Or if you’d prefer to eat them without coffee or a hot drink(or milk :D) and don’t want them to be too dry consider omitting the second baking or only baking for 5-10 minutes. Cool cookies completely before storing in an airtight container for up to 2 weeks.