One month ago today, I returned from Italy.
We devote so much time to departing but the return is so quick. And the time after vanishes at a breathtaking pace.
I never quite know how to describe what I feel like when I return from Italy. I feel happy at the memories created, but I also feel a bit sad, as though I left something behind and it will be many, many months before I can reclaim it.
At times like these, there’s only one thing to do for me and that’s go into the kitchen and bake.
I’m an emotional baker. I like to bake what feels good and lately, almonds feel good. I made an incredible cake with almond meal a few weeks ago and I used more almond meal for these pretty and unusual cookies.
A cross between a cookie and a meringue, these biscotti satisfied my almond craving on a very deep level. They were delicious.
While the recipe instructs you to shape them into mounds and then form the mounds into triangles, I wet my hands and rolled the cookie dough into little balls.
When I bake, my mind clears and organizes itself. I breathe deeply. I have ideas. I dream. Sometimes I hum without realizing it.
The making and the baking is just as rewarding as the eating.
When I bake, time is suspended.
One month. Feels like yesterday.