I told you I had a craving for banana bread. Here it is, in all its glory, and in multiple forms, to boot. I can’t say this is my best effort ever, but it filled my craving and made use of the bananas I’ve been patiently ignoring for weeks.
See, banana bread is one of those saviors for greenish, barely ripe banana eaters like me, and it makes a quick, delicious, and filling breakfast for those days where you can barely get up in time to get to work. Yes, it’s one of those weeks. Which is why I’ll keep this short.
Where have you been all my life? I spotted you, pasty, fragrant, and oh-so-affordable, at the market down the street, next to the random assortment of bulk nuts and dusty peanut cans, and I knew I had to have you.
I wasn’t even there for baking supplies — I think I was holding a container of lettuce, something for dinner last Saturday. But you were irresistible. One more ingredient won’t hurt, right? And so, the search for something — anything — that would do you justice began.
Why biscotti? Well, I had some excellent biscotti for the first time not too long ago, and I was looking for something simple and easy to serve to dinner guests, something that would go with pizza and wine. After rummaging through the cupboards in search of something that would go with cocoa nibs (my new obsession), I spotted you, in your rather misshapen, golden state, perched cheerily next to a package of dried cherries. Funny how my lack of organizational skills pays off sometimes.
These biscotti are not for the marzipan-shy, but I think that’s my favorite thing about them. Cherries and almonds are somehow born for each other, and the special heady scent of bitter almonds seems to be particularly suitable for this pairing. The cocoa nibs lend a chocolaty richness to the aftertaste, without interrupting the initial flavor too much. All in all, I’m pretty proud of these, so all I can say is I hope you enjoy them!