I have a craving for baked goods today, and in keeping with Michael Pollan’s assertion that it’s OK to eat junk food that you make yourself—and as a way to procrastinate on the personal essay I’m supposed to be writing—I decided to whip up a batch of almond chocolate chip biscotti. But as I was halfway through the process, I remembered that the recipe calls for two large eggs and I only had jumbo sized in my refrigerator. One of my favorite cooking blogs, Smitten Kitchen, has a handy list of conversions, which is where I learned that a large egg measures out to approximately 1 tbsp of yolk and 2 tbsp of whites. I separated one of the jumbos, but spooning out the egg whites was a bit difficult. A whole clump of them slid off the tablespoon and into the sink. I used two jumbos to get what I needed, and put the remaining bit of yolk in the fridge, where I’ll use it tomorrow to make scrambled eggs. I think the conversion worked. The dough was slightly crumblier than usual but once I shaped it into a log, it held together. The log just came out of the oven to cool. As you can see below, it looks pretty good. Actually, this isn’t a great picture. Next on the agenda is to buy a good camera. Suggestions welcome.
The biscotti should be finished in time for me to eat with my late afternoon cup of coffee. One of life’s great joys, in my book.