The Story
In just a few hours, I’ll be sitting down for my Duke college interview, and to say I’m nervous is a massive understatement. I’ve been prepping for weeks—reading about the university, practising answers to common questions, and even Googling “how to appear smart and cool during a college interview” (spoiler alert: there’s no shortcut for that).
But now that the big day is finally here, I’m finding it hard to sit still. My mind keeps running in circles: What if I blank on a question? What if I come across as awkward? What if my interviewer hates my answer to the “Why Duke?” question? And while I know overthinking won’t help, it’s hard to stop myself.
So, instead of pacing around the house for the next three hours, I decided to do what always helps me calm down: bake. There’s something about the rhythm of measuring, mixing, and stirring that makes my brain slow down, even if just for a little while. Today’s recipe? Chocolate-dipped biscotti. They’re crunchy, chocolatey, and just the right amount of fancy—basically the cookie equivalent of how I hope to come across during my interview.
As I was making them, I started thinking about how biscotti are kind of like life. They’re baked twice, which feels like a lot of work for a cookie. But that second bake is what makes them strong, resilient, and able to hold up to a steaming cup of coffee or tea. It’s a reminder that sometimes, the extra effort is worth it, whether it’s practising for an interview, stepping out of your comfort zone, or just taking a deep breath when your nerves are getting the best of you.
Hopefully, by the time these biscotti are done, I’ll feel a little more ready to face my interview—and if not, at least I’ll have a delicious snack waiting for me afterward.
Ingredients:
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup chopped almonds or hazelnuts (optional)
- 1/2 cup semisweet or dark chocolate, melted (for dipping)
Instructions:
Preheat the Oven:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.Mix the Dry Ingredients:
In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.Cream the Butter and Sugar:
In a large bowl, beat the softened butter and sugar together until light and fluffy. Add the eggs one at a time, followed by the vanilla extract, mixing until smooth.Combine and Add Nuts:
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. If using nuts, fold them in at this stage.Shape and Bake the Logs:
Divide the dough in half and shape each half into a log about 10 inches long and 3 inches wide. Place the logs on the prepared baking sheet and bake for 25 minutes, or until lightly golden. Let them cool for 10 minutes.Slice and Bake Again:
Using a sharp knife, slice the logs diagonally into 1/2-inch thick pieces. Lay the slices cut-side down on the baking sheet and bake for another 10-12 minutes, flipping halfway through. The biscotti should be crisp and lightly toasted.Dip in Chocolate:
Once the biscotti have cooled completely, dip one end of each cookie into the melted chocolate. Place them on a wire rack or parchment-lined tray to set.
Tips:
- For extra flavour, add 1 teaspoon of almond or orange extract to the dough.
- If you’re not a fan of nuts, try mixing in mini chocolate chips or dried cranberries instead.
- These biscotti make a great gift or snack to pair with coffee, tea, or hot cocoa.
Enjoy,
Lauren