In the clutch of uncertainty, we, women, remain defiant, firm, and protective of whom we love dearly.
Yet, the hardest chapter, I came to realize, is when the storm abates and our stamina dwindles down. It is PTS (the post traumatic stress) that haunts us once the battle is over.
I haven’t had any proper sleep since I left the hospital with my daughter who had an urgent and unexpected surgery to remove her appendix.
All went well and we came back home for recovery! Yet, still shaken by the unexpected turn of events!
Facing this overwhelming event, I resort to a no-fail mechanism—first, I bake and then I reconnect with my virtuosos healers, my virtual and non-virtual true friends.
In my book, nothing is more energizing than an altruistic conversation with a genuine friend over a cup of mint tea or cardamom coffee along with my grandma’s Anise-Turmeric Biscotti.
Thanks to Zoom I can still have this energizing coffee time with my friends who are on the other side of the world.
I recreated the recipe to concoct a low carb version. Instead of using 2 1/2 cups of while flour, combine 1 1/2 cup of whole wheat and 1/2 cup of almond flour. For a sugarless treat, swap in Stevia for white sugar.
I chose to drizzle some melted dark chocolate over my biscotti for an extra layer of happiness! Yet feel free to omit that step.
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Anise Turmeric Biscotti
Makes 40 to 50 cookies
- 1 1/2 cup whole wheat flour
- 1/2 cup almond flour
- A pinch of salt
- 2 teaspoons baking powder
- 2 teaspoons ground anise or anise seeds
- 1 teaspoons ground turmeric
- 4 large eggs
- 3/4 cup of powdered sugar, or 1/2 cup of stevia
- 1 teaspoon white distilled vinegar
- Preheat the oven to 200°C or 400°F and line a baking sheet with parchment paper.
- Sift together the whole wheat flour, almond flour, baking powder, salt, turmeric, and anise powder.
- Add the powdered sugar and eggs to the bowl of a stand or hand mixer fitted with a whisk attachment and beat until the egg-sugar mixture is pale and fluffy.
- Fold the sifted dry ingredients into the egg-sugar mixture, 1/2 cup at a time, using a spatula, in a circular motion not to deflate the fluffy egg-sugar mix.
- When all the ingredients are well incorporated, shape the sticky dough into two logs using an ice cream scoop. Each log should be about 15 cm long, and no more than 25 cm width as it the log will deflate in the oven.
- Bake for 20 minutes.
- Remove the log from the oven and let it cool completely on a metal rack.
- Slice the log into wedges and bake again for 7 minutes on each side until the biscotti becomes crunchy.
- Serve with tea or coffee.