[Coffee is]...the most
precious of blisses
~Johann Sebastion Bach
Espresso in it's purest form...
2 Shots espresso
1 teaspoon granulated sugar
Brew the espresso and place it in small warm espreso cups.
Serve, then stir 1/2 teaspoon sugar into each cup.
Honey Streaked Latte':
This is my specialty drink (no I did not create it). This drink
is a work of art, the honey has a free form psychedelia to it.
Be sure to serve in a clear glass for the full effect.
2 shots of espresso
1 1/2 cup cold milk
4 teaspoons honey, plus several drops
Brew the espresso and breifly set it aside. Place the milk in a
cold frothing pitcher and steam. Place 2 teaspoons honey in
the bottom of each mug and pour in equal amounts of
steamed milk. Stir to dissolve the honey. Place a long-handled
spoon in each warm mug, then cap off with a bit of froth.
Pour a shot of espresso down the center of each mug. Place
several drops of honey around the outer edges and serve
1 cup of sugar
1/4 cup of olive oil
3 cups of sifted flour
4 eggs (or egg substitutes)
2 tsp of baking powder
2 tsp vanilla
2 tsp almond extract
1/4 cup sliced almonds
Mix all the ingredients in a bowl at medium speed until
well blended. The consistancy will be sticky and like most
cookie dough. This takes about 3 minutes. Sprinkle some flour
on a board, rub your hands with flour, and place
dough on board. Knead the dough lightly, and keep sprinkling with
flour until dough is smooth and only slightly
sticky. Cut the dough in half, and roll out to the size
of 4 by 12 inches, and about 1/2 inch thick. Do the same
with the remaining dough. Place both rolled out biscotti on
a greased cookie sheet. Bake 20 minutes at 350
degrees f . Remove from oven, and cut each biscotti into slices
1/2 inch thick. This must be done while the
dough is hot. You will end up with about 40 biscotti. Turn each
slice on its side and bake again at 425
degrees f. for 3 minutes. This will toast the biscotti, and make
them nice and crunchy. Remove from oven and
cool for 30 minutes.