Life rolls on. I've been harvesting measles viruses like you couldn't imagine and leave for my summer course in MA in two weeks. Amanda had her last high school choir concert. Matt was at a google conference in San Fran last weekend and had a jolly good time. Our friend Erin finished teaching Maymester. Amelia, the bravest of us all, started her year-long job in Uganda last week. You rock, girl.
I saw these cookies on tastespotting this week, and thought a.) the name was so ridiculous and b.) it would be refreshing to have cookies that are only mildly sweet. I'm a big biscotti enthusiast, so was eagar to try a variation from another country. And I'm enthralled by the fact that I can't pronounce the name
- 1/4 tsp baking soda
- 1/3 cup plus 2 Tbsp orange juice
- 1/2 cup plus 2 Tbsp olive oil
- lemon juice and zest from half a lemon
- 1/4 cup lukewarm water
- 1/4 tp ground nutmeg
- 1/4 cup toasted sesame seeds
- 3 1/2 cups flour
- 1/3 cup sugar
- 1 1/2 tsp baking powder
- Heat over to 400 and grease or line cookie sheet.
- Dissolve baking soda in orange juice. Add oil, lemon bits, water, spice, and seeds. Whisk until combined
- Mix dry ingredients together and add liquid slowly. The dough should be damp and tacky, but not sticky. Knead in the bowl until it clumps, then knead on counter until smooth and soft (5')
- Divide dough in half and form 14" long logs. Place on cookie sheet and flatten slightly. Slice the logs halfway through at 1/2 inch intervals.
- Bake for 15 minutes until golden. Remove cookie sheet from oven and when cool enough to handle, slice the cookies all the way through. Decrease oven temp to 200. Set them upright on the cookie sheet and return to oven to dry for 1-2 hours.
- Cool completely and store in airtight containers.