Java Hut

Undoubtedly this will be the first of a number of posts I will write about Java Hut. Java Hut is the result of a conversation which took place after an outside community service activity done a few years ago at my school. As I finished up, I was chatting with a fellow teacher just outside the Woodlands Office and we came to the conclusion that we needed some down time with our colleagues where we could chat and relax...find a brief moment of sanity in our otherwise busy days. And of course, we wanted there to be coffee, good coffee...not faculty room coffee or dining hall coffee, but rich, dark espresso and of course cappuccinos.  And so, Java Hut was born.

I eventually purchased a used espresso machine on E-bay that now resides at Java Hut (previously known as the Woodlands Office) ready to be called upon for a Friday morning free block "Java Hut", a post end of term faculty meeting "Hut" and at the holidays, the now infamous "Nog Hut". But what goes great with coffee? Well frankly, any baked good as far as I am concerned and so the offshoot of this caffeine/socialization gathering is that I have more reasons to bake! And bake I do....for every Java Hut.

And today, I plan on letting you in on a little secret. Biscotti, although they may seem mysterious, are frankly ridiculously easy to make. You just need to have the time to do both "bakes", the cooking of the batter and the crisping of the cookie. Below is a recipe for one of the more decadent biscotti recipes I use because it actually has some butter in it. Biscotti freezes well and makes a great housewarming or holiday gift. So bake up some biscotti find yourself a good friend and a great cup of coffee and sit back and enjoy your own Java Hut.

 

Chocolate, Almond and Cranberry Biscotti

(adapted from a recipe from "The Bon Appetit Cookbook")

Preheat oven to 350 degrees

1 1/2 cups all-purpose of white wheat flour

3/4 cup sugar

1/2 cup unsweetened cocoa powder

2 teaspoons baking soda

1/8 teaspoon salt

3 large eggs

2 teaspoons vanilla extract

1/4 cups (1/2 stick) butter, melted

1 cup dried cranberries

1/2 cup white chcolate chips

1 cup sliced almonds(optional)

White Chocolate for the drizzle(optional) *

*If you do choose to so this, be sure to purchase the white chocolate for melting/baking that is in the baking aisle of your supermarket. White chcolate chips DO NOT WORK!)

Sift flour with next four ingredients in large bowl. Whisk eggs and vanilla in medium bowl, then beat egg mixture into dry ingredients. Add melted butter and mix to blend. Stir in cranberries chips and almonds.

I have a biscotti pan which is quite handy (Thank you Alex)! but you can also simply form either two medium "loaves" or one large "loaf" on a cookie sheet lined with parchment paper. Bake for ~25 minutes or until the loaf feels somewhat firm to the touch. (The great news is, they are supposed to be crunchy, so you don't have to worry too much about overbaking them.)

Remove from oven and let cool for about 5 minutes. Using a large, sharp knife cut the loaves on a diagonal ~ 1/2 inch thickness. It is ok if the end pieces are shorter and a bit wonky-looking. Place all of the pieces cut side up (or down) on the lines cookie sheet and bake for another 10-12 minutes on each side. Place on a wire rack to cool. Melt the white chocolate according to package directions and use a fork to drizzle over your biscotti in an opposing diagonals pattern. (Can you tell I am a math teacher?)

Make yourself cup of coffee and enjoy!

Yours in baking-

p