You ever have one of those mornings-you wait too long to eat breakfast. Suddenly you realize morning has flown by, but you really don’t want to eat at 10 or 11 because pretty soon it will be lunch and then you won’t be hungry. You want some kind of filler. Nothing too heavy, but something to fill the gap and quiet your growling tummy. You’ve already been chugging down coffee- that’s a given. Coffee you always have time for. You never forget to drink your coffee. Pop a couple of these in your work bag wrapped in tinfoil and keep one in your desk for another time later in the week if you get a growly stomach. Eat one now dipping it in your hot coffee and it is the perfect tide over until lunch.

Coffee Almond Biscotti

Yield: 12 biscotti

1 Cup whole unsalted almonds

2  Cups + 3 Tbsp. all-purpose flour

1 Cup sugar

1/2 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. (generous) of cinnamon

1/4 tsp. nutmeg

1/4 Cup strong coffee, cooled

1 Lg. egg

2 Tbsp. milk

1 tsp. vanilla

6 oz. bittersweet (60 %) chocolate chips, melted and cooled (for dipping)

Preheat the oven to 350° degree F. Toast the almonds in a shallow pan for about 10 minutes. Remove almonds and let cool, and set aside. Combine the dry ingredients in a large bowl. In a measuring cup combine the espresso, egg, milk, and vanilla. Add the wet ingredients and combine. Add the toasted nuts and combine.

With floured hands shape into a log about 12 inches long by 2 inches thick. Place the log on a parchment lined baking sheet. Bake at 350° degrees for 30-35 minutes until firm to the touch. Remove from the oven and let cool on a wire rack.

Decrease the oven to 300° degrees. Once the log has cooled at least 10 minutes, cut into diagonal slices about 3/4 inch thick. Place the slices on their cut sides on a baking sheet and bake for 8- 10 minutes, (10 if you like really crunchy biscotti- 8 minutes if you like yours a little softer) turn the cookies over to finish baking on the other side for another 8-10 minutes. Remove from the oven and let cool on a wire rack. Dip each cookie on its flat side into the melted chocolate and place on parchment until set. Store cookies in an airtight container.