Spot of Tea

What's a writer without her beverage of choice and a little something to nourish her? For some reason, fall equals baking to me, so last night I stayed up too late and baked biscotti, adjusting the recipe to what I had on hand. The biscotti turned out to be a nice little treat for my morning break today. To be honest, though, I typically drink my tea out of a mug but I thought my mother's tea service would make a prettier picture; it certainly made for a more elegant spot of tea.

Here's my modified (and halved) recipe (I think...like I said, it was late last night) which made 16 cookies:

Biscotti

1/4 cup and 2 tbsp sugar
1 cup flour
3/4 tsp baking powder
1/2 tsp cinnamon
1/4 tsp nutmeg
1/4 cup slivered almonds
3 oz. egg substitute
1 tsp vanilla

Preheat oven to 350F. In a mixing bowl, combine flour, sugar, baking powder, cinnamon, and nutmeg. Add almonds. In another small bowl, whisk together the eggs and vanilla. Fold egg mixture into the dry ingredient mixture. Stir until dough is stiff. Split dough into two sections. Roll/shape each piece into a log. Place the logs on the baking sheet (I lined mine with a Silpat) and flatten slightly. Make sure to leave plenty of room between them. Bake for 25 minutes. Remove from the oven, and let cool. Leave the oven on. Slice each log into 1/3" slices diagonally. Place (cut side down) on the baking sheet. Bake for another 20 minutes, until crispy.

Next time, I might increase the cinnamon and nutmeg and/or substitute almond extract for the vanilla.