Kelly Brisson from The Gouda Life (THE best food blog in town in my opinion) approached us not too long ago, inspired by a post she had seen on Miss Moss a while back which showcased beautiful food shots alongside complimentary fashion shots. She wanted to do something similar, and wondered if she could take inspiration from some of our dresses shot by Magida El-Kassis. We LOVED the idea, cos well for one, we love food (Kelly & I both share an appreciation obsession for Bread & Sons' egg sandwhich), we love Kelly's blog AND we love her food photography. We sent her this pic of Vanessa & Katie looking like the cutest/babeliest BBFs ever in almost-matching Eve Gravel dresses (which you can find herehere on the webshop!)

Kelly sent this back our way, a picture of her whole wheat triple chocolate biscotti. I think a cookie recipe featuring oreos is so perfect for such a sweet pics of two best friends. Can't you just imagine them dunking these in a great big glass of milk? Kelly's eye for detail thought the biscotti brought out the colours in the dresses, which we agree, even down to the baked parchment paper picking up on the colour of the wood siding of the house behind the girls.

Here's the recipe! I will give a special treat to anyone who brings some of these in while I am working, kay? 

Whole Wheat Triple Chocolate Oreo Biscotti
adapted from The Rabid Baker
makes 10-15 biscotti

{to veganize: use 2 flax eggs in place of chicken eggs and 1/4 cup + 1 tbsp Earth Balance buttery sticks in place of butter. Depending on how you feel about refined sugar, Oreo’s can be “vegan” to some, but not to others. If you are uneasy about this, skip them all together and add another 1/4 cup chocolate chips}

1 cup whole wheat flour
1/2 cup AP Flour
3/4 tsp baking soda
1/2 tsp salt
1/2 cup cocoa powder
1/4 cup + 1 tbsp butter, melted
2 tsp vanilla
2 large eggs
8 Oreos, crumbled
1/2 cup dark chocolate chips or chunks

Preheat oven to 350. 

In a large bowl, whisk together the flours, baking soda, salt and cocoa. Set aside.

In a smaller bowl, whisk together the butter, vanilla, eggs. Pour the dry into the wet ingredients along with the oreo crumbles and chocolate chips and stir until a dough forms. Use your hands to finish mixing. It will be somewhat tough, add a few tbsp of water or milk if it’s a bit dry. Split the dough into two equal portions and form each into a wide, flat log about the length of a mini-baguette (about 1.5” in height, 8” in width).

Place the logs on a parchment lined cookie sheet and bake for 20-25 minutes or until the dough feels hard to the tough. Remove from the oven and let cool for 15 minutes. Slice the logs diagonally (crosswise, not lengthwise) into 1” cookies. Place back on the parchment paper and bake for 8-10 minutes on one side, flip and bake another 5-7 minutes until the cookies are nice and firm. Let cool and enjoy!
November 15, 2013 — Victoire (