Homemade Biscotti and Brownies

Today, I went all out waking up at 6:50 AM to make biscotti and brownies from scratch. It was actually not as hard as it sounds. The largest obstacle I faced was my oven as the temperature can be a little faulty and unfortunately, the biscotti and brownies bake at different temperatures.

I made golden raisin and walnut biscotti flavored with the zest of half of an orange. The biscotti came out beautifully – nice and crunchy but not teeth-breaking crunchy like many biscotti I have purchased. The orange zest added a very nice fresh flavor to the biscotti. I followed the same recipe as the one I used in March, but instead of using dried cranberries, I used golden raisins. (I also used the zest of half an orange and left out the chocolate, but chocolate would definitely be good with these. Click here to see my blog post from March).

The walnut brownies were chocolate, decadent, and moist. I used a recipe which David Lebovitz recommended. Though pleased with my baking skills, I know I will hit up the gym tomorrow.