Feed your Accountant

I think that it's easy for us civilians to forget that accountants are people.  They have hope, dreams, and feelings, just like the rest of us.  And, just like the rest of us, they work really hard.  Especially this time of year.  

My big brother is an accountant.  This time of year he starts working 6 - 7 days a week.  His girlfriend, also an accountant, has been working 12 hour days.  With hours like those, and deadlines like April 15th, I think that a little bit of compassion and a bunch of baked goods are in order.

That said, I really like making biscotti.  It is equally good for breakfast, afternoon, and dessert.  Plus, it keeps really well.  I have been eyeing this recipe for a while, and am glad to finally have an excuse to make it.  Almond extract!  Yum!  

Just a little something to munch on while they crunch those numbers.

Nonna's Biscotti 

From Gourmet

1 cup sugar 

1 stick unsalted butter (melted)

3 Tablespoons brandy*

2 teaspoons almond extract

1 teaspoon vanilla extract

1 cup almonds (toasted and chopped)

3 eggs 

2 3/4 cup flour

1 1/2 teaspoon baking powder

1/4 teaspoon salt

Mix together the sugar, melted butter, brandy, & extracts.  Stir in the eggs and the almonds.  

Add the flour, baking powder, and salt and mix until until just combined.  Wrap the dough in plastic and chill in the refrigerator for 30 minutes or more.  

Pre-head the oven to 350

Once it is chilled, divide the dough in 1/2.  Form two loaves, and place them on a baking sheet (I put a sheet of parchment paper underneath).  Bake for 30 minutes, then remove from the oven.  Transfer to a rack, and cool for 15 minutes.  Slice the loaves into 3/4 inch slices with a serrated knife.  Arrange the biscotti back on the baking sheet (just pull up and toss the parchment paper), cut side down.  Bake for another 20-25 minutes**, until golden.  Transfer to a rack to cool completely.  

*I don't have brandy, so I left it out.  It wasn't a disaster (they were a little on the mild side).

 

**Mine got pretty toasty on just one side, next time I would try to bake them for 10-12 minutes, then flip them over and cook them for another 5-8 more minutes.  (That's how I have done it in previous recipes.)