Let’s talk about breakfast.u00c2u00a0 Aside from these awesome biscotti (which lasted barely a few days under my sticky, hungry fingers) I haven’t posted about breakfasty things all that much this month.
Which is odd for me, since I eat second breakfast.u00c2u00a0 Yes, I’m pretty much a hobbit when it comes to my eating habits.u00c2u00a0 I eat every few hours (it’s a must as a teacher, as myu00c2u00a0 fuse shortens remarkably the hungrier I get) so I often (read: every school day) eat second breakfast just before my first class.
So having quality, portable breakfast goodies every week is kind of important to me.u00c2u00a0 I love donuts and muffins drenched in glaze, gooey cinnamon buns oozing with filling as much as the next girl, but eating them at 7:30 am while trying to finish grading a stack of 8th graders’ homework is a little tricky.
That’s where the biscotti and scones come in.u00c2u00a0 They’re compact, easy to carry around in my school bag, and they also happen to be fantastically delicious.u00c2u00a0 Especially when almond paste is involved.u00c2u00a0 I recently had a conversation with a good friend about how we both despise whole almonds, but will eat any kind (and in vast quantities) of baked goods flavored with almond paste or almond extract.
Yeah, ok, so I’m weird, but these scones are pretty darn tasty.u00c2u00a0 Apricots and almond paste might not an intuitive combination, but the slightly chewy fruit chunks and the small bits of almond paste scattered through these scones meld together wonderfully.
You’ll have to make them yourself to see what I mean
One Year Ago:u00c2u00a0Cookies and Cream Ice Cream
Adapted from Confessions of a Bright-Eyed Baker