Bamitbach

Sharing Food and Memories with Friends and Family

Double Chocolate Biscotti

July 14, 2017

Today I unexpectedly found a chocolate biscotti.  The cookie had somehow fallen into a bowl perched on the edge of my kitchen counter where I discovered it poking out from the jars of vitamins. I had baked several batches of cookies on a Sunday just a few weeks ago in preparation for the out-of-town guests coming in for my youngest son’s wedding. Now two weeks later this single biscotti and a few cases of leftover wine in the living room are the only traces left of more than a year of planning .  

The wedding reflected the taste and personalities of the bride and groom. Not only was it fun but it was unique as well. The venue, Big Daddy’s Antiques, is a warehouse filled with, of course, antiques.  I loved being surrounded by things that had history and found it comforting and familiar. It wasn’t bright and shiny, but worn and warm like our family chuppah that’s been in use for several generations.   

It was the “wedding weekend ” they had hoped for.  Aufruf,  Shabbat dinner, pre-wedding drinks at a brewery, the main event, brunch for out-of-town guests, and two evenings of Sheva Brachot.  For six days many of us moved in unison, from Beverlywood to the Arts District to Culver City, Ladera Heights, and Westwood. We had food from Ta-eem Grill, Joan’s On Third, Tarte Catering and Got Kosher, as well as various dishes and home-baked goods that were prepared by friends and family.  It was a weekend of feasting and celebration, sharing the joy we all felt for Anna and Micah.  We laughed and cried, but now it’s time to settle back into our routines.  Then again, maybe I can linger with the memories for a few more minutes over that last biscotti. 

Double Chocolate Biscotti  Adapted from David Lebovitz 

2 cups flour

3/4 cup cocoa powder

1 teaspoon baking soda

1/4 teaspoon salt

3 large eggs

1 cup sugar

1 1/2 teaspoons Madagascar Bourbon Pure Vanilla Paste

1 cup pareve chocolate chips

For Top

1 egg mixed with 1 tablespoon water

2 tablespoons Turbinado sugar

Preheat oven to 350 degrees.  Sift together dry ingredients. In a large bowl beat eggs with sugar and vanilla paste. Stir in the dry ingredients, add the chocolate chips, and blend.  Line a baking sheet with parchment paper.  Divide the dough in half and roll into two logs. Transfer the logs onto a baking sheet, and gently flatten the top.   Brush beaten egg wash over logs and sprinkle with sugar. Bake for about 25 – 30 minutes or till almost firm.  Let cool for about 15 minutes, slice with serrated knife and place cut side down on cookie sheet.   Bake another 10-15 minutes.  Should feel dry and firm. 

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13 thoughts on “Double Chocolate Biscotti

  1. Another show stopper post! Beautiful!

  2. It is always amazing to me when one’s planning goes way beyond all expectations which Anna and Micah’s wedding was. It was so well thought out, and all of us could feel and appreciate that. What a delightful time we had!

  3. Irene, thank you for this heartfelt post. The visual of that one biscotti that (almost) got away, and how it transported you to the beautiful and unforgettable days leading up to, and the days following Anna and Micah’s wedding is just wonderful.

  4. it was an magical wedding surrounded by people that love your family and friends.Everyone was beautiful as all our hearts were filled with such naches and joy for all of you. It was an honor to share in your simcha.

  5. Your eloquence and the warmth of your words bring back all the magic! Thanks for the recipe too. Gail

  6. Micah and Anna’s wedding was magical. It did reflect their personalities because it was filled with artistic flair everywhere and it was unique and totally fun. The energy everywhere was sunshine.
    Thanks for the privilege and for the experience and for the beautiful memories.
    Having David officiate the wedding and Elizabeth doing the invitations and all the calligraphy and seeing awesome Manya and Phin.
    and everyone totally happy.
    thank you much
    Suzanne and Stuart

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