“Welcome to Caffiene-aholics Anonymous”
Good Morning! My name is Gretchen. I am a coffee addict.
My mother drank tea when I was younger. Because we had lived in England for a few years, she drank her tea with milk. I learned to do the same.
When I got to college and met my roommate, she introduced me to her good friend, coffee. I think it was then that I tasted coffee for the first time. To me, it was gross and bitter. But slowly, after watching her, day after day, brew a little 4 cup pot in our little dorm room, my addiction began. (She claims not to remember this episode.)
My last years in college were spent hanging out with groups of people late into the night, working with a classroom of kids early in the morning and studying throughout the day. I was exhausted. Coffee was what kept me going. My college even sold special extra-large thermal mugs and when I bought coffee on campus I got a 10 or 20 cent discount. I was up to drinking something like 8 cups a day.
Now, I enjoy a cup or two in the morning fresh out of the French press. I have a particular company I buy my coffee from; actually they deliver it to me. Some days I even enjoy a good cup of coffee in the afternoon. I can enjoy it all the more with one of these.
- 1 cup of rubia sugar (or half white, half brown sugar)
- 2 tablespoons of butter, softened
- 1 teaspoon of vanilla extract
- 2 large eggs
- 2 tablespoons of almond paste
- 2 1/2 cups of flour
- 1/4 cup of instant coffee granules
- 3 tablespoons of unsweetened cocoa
- 1 teaspoon of baking soda
- 1/2 teaspoon of ground cinnamon
- 1/4 teaspoon of salt
- 1/8 teaspoon of ground nutmeg
- 1/2 cup of sliced almonds
- Cooking spray
- 1 tablespoon of granulated sugar
- 30 grams of premium white chocolate, chopped
- Preheat oven to 350F.
- Place sugar, butter, vanilla extract, eggs and almond paste in a large bowl, and beat with a mixer at medium speed until well blended. Combine flour, instant coffee granules, cocoa, baking soda, ground cinnamon, salt, and ground nutmeg; gradually add to sugar mixture, beating until well blended. Stir in the almonds. Turn dough out onto a lightly floured surface; knead lightly 7 times. Divide dough in half.
- Shape each portion into a 12-inch-long roll. Place rolls on a baking sheet coated with cooking spray; pat to 3/4-inch thickness. Sprinkle rolls evenly with 1 tablespoon granulated sugar. Bake at 350F for 22 minutes.
- Remove rolls from baking sheet; cool 10 minutes on a wire rack.
- Cut each roll diagonally into 21 (1/2-inch) slices. Carefully stand slices upright on baking sheet. Reduce oven temperature to 325F; bake 20 minutes (the cookies will be slightly soft in center but will harden as they cool).
- Remove from baking sheet, and cool completely on wire rack. Place white chocolate in a small heavy-duty zip-top plastic bag; microwave at high 1 minute or until the chocolate is soft. Knead bag until smooth. Snip a tiny hole in corner of bag; drizzle chocolate over biscotti.