October 14 2019
I developed a strategy a number of years ago so that I wouldn't eat every last piece of yumminess that I had just baked. Unless I was serving them to friends or taking them somewhere, I would bake and then freeze them. I would allow myself one or two right after they were baked but the theory was that if I froze them, I would only take one out of the freezer a night because of course, it was way too much trouble to get up multiple times while I was power-binging on some Netflix series, right?? Best laid plans...
I was able to pull the "while you're up..." tactic on Mr. Cutie-pie and that worked! Or, while I was getting water, I might just sneak a look in my freezer (not to take anything, just to "look"). And, frozen cookies take just a little bit longer to chomp on, so that was also part of the resistance theory.
So, you can imagine how surprised I was when I was visiting our amazing life-long friend Tammy in Toronto and she suggested that she pull a few cookies out of the freezer to snack on. Be still my beating heart!
She had a lovely assortment of cookies (I remember it clearly: some chocolately noodle-y thing, a shortbread something or other and yeah, ok so maybe I don't really remember) but the one that stood out was the most incredible biscotti I have ever eaten!
They were so unusual in that they incorporated Rice Krispies into the batter. I'd never had that in a biscotti before. I also loved that they had chopped almonds and Heath Bar pieces in them! What could be bad?? Finish them off with cinnamon sugar and you definitely have a winner!
So, these are named for Tammy because she introduced me to the most addictive coffee-dunking, freezer-living biscotti I've had the pleasure of eating!
Makes 4 dozen
Active Time: 15 minutes Bake Time: 40 minutes
Total Time: 55 minutes
2 large eggs 1 cup sugar 1 cup oil 1 tsp vanilla extract 2 cups flour 1/2 tsp salt 2 tsp baking powder 8 ounces almonds, chopped 2 cups Rick Krispies cereal 1 cup Heath pieces 1 tbsp cinnamon mixed with 3 tbsp sugar Preheat oven to 325°F. Place eggs and sugar in a large mixing bowl. Using an electric mixer, beat on medium speed until well blended. Add oil and vanilla and beat until blended. In a small mixing bowl, blend flour, salt and baking powder. Gradually add dry ingredients to egg mixture. Add Rice Krispies, almonds and Heath pieces to the batter. Batter will be loose. Divide the batter into three equal portions. Roll each portion out into a log about 1 1/2” in diameter. Place on 2 baking sheets that have been lined with parchment or a silicone baking sheet (I like Sil-pat). Bake for 30 minutes. Slice logs crosswise into 1” slices. Lay slices flat on cookie sheet and sprinkle with cinnamon-sugar mixture. Bake for another 10 minutes, until brown.
Recipe from Tammy Seigel