Friday 12th October 2007by rkhooks
Cantucci: famous tuscan almond biscotti
The last couple of weeks (or maybe months) have been pretty crazy, not just workwise but socially. I seem to be meeting a whole bunch of cool people every week. The obligatory ‘So what do you do in life?’ question crops up within 2/3 minutes of the first conversation. I usually say I bake biscuits, makes things a lot simpler (telling people you’re a food stylist, always involves a lengthy explanation). Then comes the ‘Can you make xxx?’ ‘Yes’ ‘Can you really?’ …and a demand of some proof of some sort.
socialising networking (it’s all about who you know, darrrrrrling) has had a few other side effects (less sleep, more make-up to put on in the morning) meaning I’ve resulted into drinking a coffee or two (normally I’m ‘a cup of tea’ gal) to keep me going during the day.
Now for me, a perfect cup of coffee (or tea, even a hot chocolate) must include some kind of dunkable biscuit (here’s a past recipe). And no, you don’t want some kind of pathetic biscuit which will give up on you half way through being dunked. ‘Cantucci’ or often mistakenly called ‘Biscotti’ (which is the general Italian word for biscuit) are perfect dunking biscuits. Crisp and crunchy before ‘the dip’ they handle any kind of liquid well.