4 cups all-purpose flour
1 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
2 cups sugar
1 ½ cups whole almonds, toasted, divided
3 cups semi-sweet chocolate chips
5 large eggs
Preheat oven to 350℉.
In large bowl of a standing mixer, combine flour, baking soda, baking powder, salt, and sugar.
Place one cup of the mixture into food processor along with 1 cup whole almonds.
Process to fine power. Add mixture back into the large mixer bowl and stir to mix.
Add chocolate chips and remaining almonds. Stir to mix. Set aside.
In a small bowl, beat together eggs and vanilla. Using paddle attachment to standing mixer, add egg mixture to the dry mixture and mix until dough holds together.
Roll dough into logs with wet hands. Place logs on a parchment-lined baking tray and bake for 25 minutes. Remove from oven and cool.
Reduce oven temperature to 275℉. Slice logs into ½ inch slices using a sawing motion.
Place each biscotti flat on a baking sheet and bake for 25 minutes, turning each biscotti onto the other side halfway through the baking period.
Cool and store.
Yield: approximately 8 dozen cookies.
1 lb spaghetti
5-6 medium zucchinis, sliced in rounds
½ cup freshly grated Parmesan cheese
½ cup fresh basil
6 cloves garlic chopped
Salt and pepper
Hot pepper flakes to taste
Olive oil for frying
Basil and Parmesan for garnish
Fry zucchini until crisp, combine all but one fried zucchini in blender with Parmesan and basil. Add salt and pepper. Blend until creamy. If too thick, add a small amount of pasta water.
In a large frying pan that will accommodate a pound of pasta, fry garlic and hot pepper until lightly golden. Add pasta and sauce to fry pan and mix to combine.
Serve with additional basil and Parmesan cheese. Top with reserved zucchini.
AROMAS OF ALEPPO POOPA DWECK
½ cup organic cracked green wheat frikeh, rinsed under cold water or ½ cup medium
size cracked wheat-bulgur
½ teaspoon hemp seeds
½ teaspoon flaxseeds
1 teaspoon vegetable oil
6 tablespoons extra virgin olive oil
2 tablespoons dried barberries, dried cherries or raisins
3/4 cup freshly squeezed lemon juice, about 4 lemons
1 tablespoon organic rice vinegar
2 tablespoons ground cumin
½ teaspoon sumac
1 teaspoon Aleppo pepper or ½ teaspoon crushed red pepper
1 tablespoon kosher salt, plus 1 teaspoon
4 cups heirloom tomatoes, sliced or cut in wedges
4 bunches scallions, chopped, greens included
1 bunch fresh flat leaf parsley, stems trimmed, and chopped
1 handful roughly chopped fresh mint or 1 teaspoon dried mint leaves
Romaine or bib leaves for serving
1. In a medium sized saucepan over medium heat, heat the vegetable oil for 30
seconds, add the frikeh. Stir for 30 seconds. Add the 1 teaspoon of salt and 1 1/2
cups water. Bring to a boil over high heat. Reduce the heat to low, and simmer,
covered, for thirty minutes or until all the water is absorbed. Frikeh will have a
crunchy texture and bite. It will soften when the additional ingredients are added.
2. Combine the frikeh, olive oil, lemon juice, cumin, Aleppo pepper, and salt in a
large bowl. Let the mixture stand for 30 minutes
3. Add the tomatoes, scallions, barberries, parsley, and mint to the frikeh mixture.
Serve with romaine or bib leaves.
© Poopa Dweck