Fly by the seat of my pans

Some people revel in the consistency and precision that baking requires. I am much more of a "pinch of this, dollop of that" kind of cook. Level measurements be damned. Which means I'm often too lazy (or too daunted) to attempt to bake something.

But last night I was in the mood for something sweet and crunchy to go with my tea, and I had all the right ingredients on hand, so I thought 'what the heck' -- this recipe seems simple enough. It even calls for a "pinch" of salt. How delightfully imprecise!

ORANGE ALMOND BISCOTTI

Ingredients:


2 1/4 cups all-purpose flour
1 1/4 cups white sugar
1 pinch salt
2 teaspoons baking powder
1/2 cup sliced almonds
1 tablespoon orange zest
3 eggs, beaten
1 tablespoon vegetable oil
1/4 teaspoon almond extract


Directions:


1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour a baking sheet, or use parchment paper (much easier).


2. In a large bowl, stir together flour, sugar, baking powder, salt, almonds, and orange zest. Make a well in the center and add the eggs oil, and almond extract. Stir or mix by hand until the mixture forms a ball.


3. Separate dough into 2 pieces and roll each one into a log about 6-8 inches long. Place logs on prepared baking sheet and flatten so they are about 3/4 inch thick. Bake in preheated oven for 20 to 25 minutes.


4. Cool slightly, and remove from baking sheets. Slice diagonally into 1/2 inch slices with a serrated knife. (Bonus: at this point you get to sample the end pieces, since they won't sit level on the sheet, anyway...)

5. Set cookies on their sides back onto the cookie sheet and bake for 10 to 15 more minutes, turning over after halfway through.

Finished cookies should be hard and crunchy, and consumed with a hot beverage while you put your feet up and read trashy magazines on the sofa.