“Fuhgeddaboudit!” A phrase that is most commonly associated with a dialect spoken by Italians in New Jersey and New York. According to the Urban Dictionary online, fuhgeddaboudit obviously means to “forget about it – the issue is not worth the time, energy, mental effort, or emotional resources” or “the subject is unequivocally excellent; further thought and analysis are unnecessary.”
As Maya Angelou once said, “I’ve learned that people will forget what you said, people will forget what you did, but people will never forget how you made them feel.” I think if she had inserted a “fuhgeddaboudit” or two in that quote it may have had wider appeal. These Fuhgeddaboudit Biscotti make us feel free to experiment and throw caution to the wind.
Fuhgeddaboudit Biscotti are a tradition in our house. Our son and daughter each pick two ingredients from the Biscotti Bin and then we fuhgeddaboudit! We never really know how they are going to turn out, but that is half the fun. A true experiment in creativity.
For our latest version of our Fuhgeddaboudit Biscotti, our daughter picked peanut butter baking bits and banana chips. Our son choose roasted almonds and sassafras hard candies. Interesting combination right? But that’s the fun of it. No recipe, no set of ingredients, and no inspiration, other than the choices they make themselves. While we enjoy making these, the kids may enjoy practicing “fuhgeddaboudit” in their best Italian accent even more.
While you may not have all the ingredients to make our latest Fuhgeddaboudit Biscotti, create your own! And don’t forget to practice your “fuhgeddaboudit!”
YIELD: approximately two dozen
2 ½ cups all-purpose flour
½ cup granulated sugar
½ packed brown sugar
1 ½ teaspoons double-acting baking powder
1 teaspoon salt
2 eggs and 2 egg whites
1 tablespoon vanilla extract
½ cup banana chips, crushed
½ cup whole roasted almonds
10 hard sassafras candies, crushed
¼ cup peanut butter baking chips
1. Preheat the oven to 350 degrees and place the rack in the middle of the oven.
2. In a large flat-bottomed bowl, whisk together the flour, sugars, baking powder, and salt.
3. In a smaller bowl, whisk together the eggs, egg whites and vanilla extract.
4. With a rubber spatula, stir the egg mixture into the flour mixture until the dough just starts to come together. Dust your hands with flour and knead the dough in the bowl until all the ingredients are incorporated and the dough is tacky.
5. Add the banana chips, almonds, sassafras candies, and peanut butter baking chips. Knead the dough until incorporated, about 10 – 20 times.
6. Separate the dough in half. Form two logs, approximately 3 inches wide and 1 inch high on a parchment lined baking sheet. Leave several inches between the logs, the dough will spread as it bakes.
7. Bake in a preheated 350 degree oven for 30 minutes, or until the tops begin to crack or split. Transfer logs to a wire cooling rack to cool completely.
8. Transfer biscotti logs to a cutting board. Slice the biscotti on a diagonal and place cut side down on the same parchment lined baking sheet. Bake for an additional 20 minutes, turning the biscotti once halfway through. Transfer to a wire rack and let cool completely.
What to do with the ends #82: “Fugeddaboudit!”