Winter storm Jonas has come and gone and for those of you who think a state as far south as North Carolina would get off easy, let me enlighten you. Here in the south there is a dreaded winter phenomenon (which requires stockpiles of toilet paper, gluten and milk) known to locals by its scientific name – Wintry Mix.
Situated smack in the center of the eastern seaboard, our state has four seasons (which I refer to as allergy season, hot & humid hell season, autumn and winter) and occasionally an extreme weather situation like a tornado. The coast and outer banks also stick out far enough to make them good target practice for rogue hurricanes that didn’t follow their hypothesized trajectory. Storms against this smattering of islands that jut out into the ocean earned the area its nickname long ago as the “Graveyard of the Atlantic”.
Moving from our coast to the beautiful mountains (aka the Smokey Mountains and the Blue Ridge Parkway, for example) you will find yourself in the center of the state, also known as the piedmont. The piedmont area and the sand hills of North Carolina include the capital city of Raleigh, famous golf courses and retirement communities, college towns like Chapel Hill, my own industrial-turned-hipster hometown, Durham, a number of pig, corn and tobacco farms, and probably more than a few trailer parks and meth labs less classy than the ones as-seen-on-TV in Breaking Bad. We are a state of great diversity as you can see, and that diversity lends itself to the weather as well. As global warming continues to do very weird things to the outdoor temperatures, snow storms cruise in and cover the suburbs almost as quickly as 70 degree weather comes in to melt it all. And when snow hits the piedmont, our one snowplow just doesn’t quite cut it.
Winter storm Jonas wasn’t nearly as bad in Durham as the meteorologists claimed it would be, and for that we were very fortunate. They predicted up to an inch of ice, which would have been absolutely crippling. Luckily, we only got about 0.2” of ice and almost 2” of sleet in some places. Power outages caused by the ice in other areas of the state accounted for nearly half of the power outages on the east coast thanks to Jonas and while we had electricity, driving on thin ice (haha) simply was not an option for two days (we waited nearly four). So, I did what any normal person would do given the circumstances; drank lots of tea, watched Hallmark movies, and baked.
Being stuck indoors with daily tromps through the snow and ice isn’t nearly as bad as it seems. It happens rarely enough in North Carolina and when it does, for me at least, it is a welcome sort of vacation. The world is silent and covered in white and there is nothing to interrupt your morning coffee or afternoon tea with a perfectly tender and crunchy gluten-free almond biscotti in hand.
I got the second volume of America’s Test Kitchen’s gluten-free cookbook from my father for Christmas and I figured this would be the perfect time to experiment with some of the incredibly thorough and fail-proof recipes. I chose biscotti to start because it seemed a terribly elegant and European cookie to accompany my almost hourly consumption of warm beverages. The biscotti are twice baked; once to cook the dough and twice to crisp the edges just so. Biscotti in general can be a crumbly mess, so it is easy to imagine a gluten-free biscotti being even drier, but this recipe provided the perfect balance and made for a soft center.
- 2 c. gf flour blend
- 1 tsp. baking powder
- ¾ tsp. xanthan gum (I omitted this because I add so much xanthan to my flour blend. If you don’t make your own mix, read the ingredients carefully and decide if you will need to add extra xanthan gum)
- ½ tsp. salt
- 1 c. granulated sugar
- 4 Tbsp. unsalted butter, softened and cut into 4 1-inch pieces
- 2 large eggs
- 2 Tbsp. water
- ½ tsp. almond extract
- ½ tsp. vanilla extract
- ¾ c. slivered almonds (the recipe calls for ¾ c. whole almonds toasted and chopped coarsely, but I find slivered untoasted almonds just as good!)
- Whisk the flour blend, baking powder, xanthan gum (if using), and salt together in medium bowl. Using stand mixer with paddle attachment, beat the sugar and butter until pale and fluffy. Add the eggs, water, almond and vanilla extracts to the butter and sugar and beat another 2-3 minutes until well-incorporated.
- On low speed, add the flour mixture and blend until you get a homogenous mixture. Add the almonds and beat to combine or mix in by hand. Cover the bowl and let sit for 30 minutes on the counter (not in fridge).
- Heat oven to 350 and line baking sheet with parchment paper. Transfer all of the dough to the parchment paper and with wet hands form a long rectangular/log shape about 12”. Bake 35 minutes, or until just golden brown and cracked on the edges.
- Remove biscotti from the oven to cool for 10 minutes and in that time reduce oven temperature to 325 degrees. On a cutting board, slice ½ inch-thick biscottis with a bread knife. Place the cookies flat and space ¼ inch apart on a wire rack set in rimmed baking sheet.
- Bake another 35 minutes, or until the biscotti is crisp and golden on both sides – e sure to flip the cookies over halfway through baking. Let them cool before serving and keep up to 3 weeks.
- Make tea/brew coffee and enjoy!