The “Stephen” Biscotti

Whether you are a baseball fan or not, doubtless you have heard about the brutal, knee-to-the-head collision rookie Cardinal outfielder Stephen Piscotty suffered when he collided with center fielder Peter Bourjos while both were chasing down a gap shot by Pittsburgh's Josh Harrison, knocking him unconscious. I have seen a lot of baseball in my years, but I have never seen anything this disturbing. The noisy crowd was stunned into silence; looks of concern were etched into the faces of every fan and every player as Piscotty lie prone in center field. No longer was the night about the race for the division championship between two rival teams, instead it was fraught with worry over the extent of the injuries Piscotty suffered. As he was strapped to a stretcher and carried off the field, he raised his left hand in a weak wave, setting off a thunderous roar among the crowd.

A tall, lanky kid of 24, he has been one of the team's hottest hitters in the last month, batting .320 in his last seven games. The first time I heard his name I thought it was “Biscotti.” You have to admit there's a similarity. Two days later, much to the collective relief and amazement of baseball fans nationwide, he is suited up and back in the dugout and, on Sunday, expected to be back on the field."

When I'm stressed I bake, and thinking about Stephen and his parents, and the horrible thoughts that must have been going through their heads, inspired this cookie. Packed with baseball goodness -- peanuts, of course, and the toffee deliciousness of a box of Cracker Jacks (as in “Buy me some peanuts and Crack-er Jacks...”) -- it is crunchy, addicting, and, naturally, drizzled with Cardinal red. Glad to have you back, Stephen, and congrats to the Cards on their 100^th win, and clinching of the Central Division title. On to postseason!

The “Stephen” Biscotti

1 cup sugar

1 stick unsalted butter, melted

3 tablespoons Amaretto

1-1/2 teaspoons almond extract

1-1/2 teaspoons vanilla extract

1/2 cup dry roasted peanuts, rough chopped

2/3 cup toffee bits (I used Heath Bits 'O Brickle)

3 extra-large eggs

2 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

In the work bowl of a stand mixer, place sugar, butter, Amaretto, and extracts, and mix until blended. Stir in peanuts, toffee bits, and eggs, mixing briefly. Add flour, baking powder, and salt, and mix until just combined. Chill dough, covered, 30 minutes.

Preheat oven to 350°F.

When dough has chilled, divide in half and form two elongated 12” x 2” loaves directly on a large Silpat- or parchment-lined baking sheet.

Bake until golden, about 30-35 minutes. Carefully transfer loaves to a wire rack and allow to cool for 15 minutes.

Transfer loaves to a cutting board and, using a serrated knife and cutting on the diagonal, slice into ¾” pieces.

Arrange biscotti, cut side down, on a clean, ungreased baking sheet and bake an additional 30 minutes, turning after 15 minutes. Transfer to rack to cool completely. Drizzle with red glaze.

Makes about 25 cookies.

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