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
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.