Cravings: eager desire or yearning.
We all have them, food addictions or cravings.
Some cravings are constant. For example, I can’t see tiramisu without my mouth-watering and I can think of nothing else until I have some. So why torment myself? And I crave my coffee in the morning. Without it, I’m useless.
Some cravings come and go. Like a favorite dish at a restaurant or ice cream during the warm summer months. Maybe it’s some weird food during a pregnancy or perhaps it’s the undeniable urge for salty snacks.
Maybe it’s not what you eat but when you eat. Maybe late-night food cravings drive you to pillage through the cupboards while everyone else is asleep.
Right now we are addicted to Spiced Bitter Bar Nuts, from Bitters: A Spirited History of a Classic Cure-all.
These nuts are amazing, best served warm, and the entire four cups never last more than two days in our house. I fear we may all actually turn into nuts at the rate we are shoveling these into our mouths, just like Burger Boy who will only eat burgers, eventually turns into a burger, and is chased all over town by people who want to eat him. I wonder who would want to eat us if we turned into nuts? We have plenty of squirrels in the backyard…I think that is a children’s book just waiting to be written.
While these nuts taste good on their own, we thought they might taste just as good in biscotti spiced with some additional Bitters and rosemary. We were right!
Spiced Bitter Bar Nuts
4 cups unsalted and raw nuts, pistachios, pecans, almonds, and walnuts
1/4 cup light brown sugar
2 tablespoons unsalted butter, melted
2 tablespoons finely chopped fresh rosemary (We used dried rosemary, cut and sifted.)
1 teaspoons cayenne pepper (We used only half this amount to keep it tolerable for the kids.)
1 teaspoon cinnamon
1 tablespoon honey
1 tablespoon Angostura bitters
1 tablespoon coarse sea salt
1. Preheat the oven to 350.
2. Spread the nuts out on a baking sheet and toast in the oven for 10 minutes (shake the nuts around on the pan halfway through.)
3. Combine the brown sugar, butter, rosemary, cayenne, cinnamon, honey and bitters in a large bowl.
4. Add the nuts to the bowl and mix thoroughly so they’re nicely coated.
5. Add the salt and mix again.
Nutty Bitters Biscotti
YIELD: approximately two dozen
2 ½ cups all-purpose flour
1/4 cup finely ground cornmeal
1 cup granulated sugar
1 ½ teaspoons double-acting baking powder
1 teaspoon salt
1 ½ tablespoons dried rosemary, cut and sifted
2 eggs and 2 egg whites
1 tablespoon Bitters
1 teaspoon Spiced Bitter Bar Nuts
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, cornmeal, sugar, baking powder, salt, and rosemary.
3. In a smaller bowl, whisk together the eggs, egg whites, and Bitters.
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 Spiced Bitter Bar Nuts. 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 # 83: Keep them in a bag, close at hand, and hide them to satisfy your next craving!