At the age of three my daughter became obsessed with the biscotti sold at a certain Old World Italian bakery in Providence, RI. You never know where you will find a treasure. Remember that. Here was the ritual that grew to surround our monthly biscotti pilgrimage.
We’d arrive at Scialo Bros bakery in late afternoon as the sun slanted amber through the bakery’s smudged windows filled with dusty elaborate post-war wedding cakes and old silver framed, tinted portraits of brides and grooms. Standing in the half melted snowdrifts, with numb fingers and red cheeks we’d dream about weddings past; the dresses, the music, the love stories played out in tiers of butter, flour and sugar.
Warm, vanilla scented air embraced and intoxicated us. We would hang back whispering to each other, pointing to the pastries in the cooler, contemplating the trays of cookies that were a study in browns and golds. We knew in our heart of hearts exactly what we were going to order but there was a set ritual to be followed, we were prolonging the sweetness.
The heavy breasted italian matrons ordered their gold and silver dipped Jordan Almonds and white boxes of assorted pink and green cookies for Friday night while gently complaining about their husband’s bad habits.
“He’s an idiot, but he’s my idiot” -overheard
Finally we’d que up and place our order, three anise biscotti and three wine biscuits. Everything was done in threes because Livy was three and therefore three was the magic number.
I also always bought a loaf of bread, still warm from the oven, with crust so shatteringly crisp the bread would rustle, like newspapers in the wind, the whole walk home.
‘Tis a gift to be simple, ’tis the gift to be three
- ‘Tis a gift to come down where we ought to be,
And when we are in the place just right,
- We will be in the valley of love and delight.
When true simplicity is gained,
- To bow and to bend we will not be ashamed,
To turn, turn twill be our delight,
- Till by turning, turning we turn out right
- –Simple Gifts, Lyrics changed by my three year old daughter Livy
Golden twice baked cookies, studded with crystalized ginger, and drizzled with dark chocolate. These are not tooth breakers but they have enough crunch to stand up to a dipping in hot coffee. They will keep for up to two weeks stored in a tin.
- 2 cups all purpose flour
- 1/2 tsp salt
- 3 tsp baking powder
- 1/4 cup sugar
- 8 tbsp cubed chilled vegan butter
- 1/3 cup chopped crystalized ginger
- 3 tbsp aquafaba
- 1/2 cup vanilla non-dairy creamer
- 6 ounces dark chocolate
Heat oven to 350 Fahrenheit
Combine flour, sugar, baking powder, and salt in the bowl of a food Processor.
Pulse until thoroughly combined.
Add the butter and and pulse until you have a sandy texture. If you don't have a Food Processor then you can easily make this in a bowl like you would a pie crust. Just work fast you don't want the butter to melt.
In a separate bowl whisk together the creamer and aquafaba until a frothy forms. Add the ginger bits to the wet. Mix the wet ingredients into the dry and knead by hand for 1 minute until you have a ball of very soft dough.
Cut the dough into two pieces one a baking tray with parchment and form two flattish 9 inch logs on the tray.
Bake for 25 minutes. Remove from ovum and allow to cool. Slice into 1 1/2 inch thick slices and lay them out on the tray. Bake them for 30 minutes turning them 1/2 way.
Once cool drizzle with melted dark chocolate.