The first time I visited From Me to You (thanks to a tweet from Grace!), photographer Jamie Beck’s work just enthralled me in a way I can’t describe. I was curious to know more about her, and read through the posts sad that there wasn’t an even bigger archive to view. She has worked her magic this week for us with a unique recipe she developed to help jump start her morning. Scroll down after the jump to see which spices Jamie uses in her breakfast of choice! –Kristina
About Jamie: Jamie Beck is a photographer in New York City but wants you not to forget she was originally from Texas. After picking up her mom’s old manual Pentax camera at the age of 13 she has never stopped creating images and uses all mediums of photography (film, Polaroid, and digital) to create the world she imagines. She is a contributor to online editorial and art magazines but dreams to shoot for print and publications one day “especially if that means I get to go to Paris”. Look through her lens and follow her journey through photography on her blog From Me To You where Jamie blogs her personal projects, art collaborations, professional work, travels, interiors, fashion photography, and adventures in food.
CLICK HERE for the full recipe after the jump!
Chocolate & Spice Biscotti
* 2 cups all-purpose flour
* 1/2 cup unsweetened cocoa powder
* pinch or 1/2 teaspoon of cayenne pepper
* 1 teaspoon baking soda
* 1 teaspoon salt
* 6 tablespoons unsalted butter at room temperature
* 1 cup granulated sugar
* 1 teaspoon vanilla extract
* 2 large eggs
* 1 cup almonds (*can substitute with your favorite nut)
* 1/4 cup dark chocolate chips
* 3/4 cup semisweet chocolate chips
* confectioner’s sugar for dusting
1. Whisk together flour, cocoa powder, cayenne pepper, baking soda, and salt.
2. Beat together butter, sugar, and vanilla. Once fluffy beat in eggs.
3. Mix in dry mixture until combined then add chocolate chips and almonds forming a dough.
4. Butter and flour a baking sheet.
5. Using floured hands, form dough into 2 flattered logs- 12 inches long by 3 inches wide
6. Wet hands and smooth tops of logs followed by a dusting of confectioner’s sugar.
7. Score top of dough diagonally, 1 inch apart to make cutting cooked biscotti easier later on.
8. Bake at 350 degrees for 35 minutes, biscotti will be firm to the touch. The more humid the climate the longer it will bake.
9. Cool for 5 minutes on a cooling rack
10. Move logs to a cutting board and cut biscotti diagonally where you previously scored it, place the biscotti pieces back on the baking sheet on it’s side and cook another 10 minutes. Biscotti will be dry and crispy.
11. Keep in an airtight container
Why oh why: There are many things I love in this world but when I first wake up in the morning that list is narrowed down to one thing: coffee. Yes, I’m one of those people who wraps her hands around a warm cup of joe before my brain starts to work properly. So when I tried my first biscotti at a coffee shop one morning, a hard and crumbly cookie, I didn’t get what all the fuss was about. Then they said “dip it!” and this magical transformation happened. A marriage between chocolate and coffee! The hard cookie became a soft and moist vessel of sweetener carrying my morning fuel in the most beautiful of manners. I was in love. Of course coming back to my kitchen I wanted to raise the bar and create my version of the perfect biscotti which in the end was a mix of dark and semisweet chocolate, some heat (I’m from Texas, y’all) and almonds. If the coffee wakes me up, the biscotti make me smile and that’s all I need.
PS- This makes a great homemade gift packaged in a retro mason jar!