Silence is Golden

(Check out updated videos and photos in previous posts!).

My co-teacher and I stood in awe as we watched 15 students work in groups solving multi-step equations quickly, efficiently, and without distraction. At one point the room was completely silent as they all worked on the problem set. It was a truly gratifying moment to see that these students, who do not necessarily like math or think they are good at math, could be so focused on a task because they knew that they could do it. I've had quiet and focused classes. However with the lower levels it seems that there always has to be at least one kid who puts a wrench in the whole process. It was one of those moments that we just looked at each other and smiled...this is why we wanted to teach.

This weekend I was baking up a storm. My husband requested biscotti and granola. And I wanted to give a thank you gift of "Kate's Vegan Ginger Cookies" to my co-workers who have helped me out so much so far.

Almond Biscotti
Oven: 300
2 cups all-purpose flour
1 cup sugar
1 teaspoon baking powder
1/8 teaspoon salt
3 large eggs
2 tbs rum
2 tsp. almond extract
1 teaspoon vanilla
1/2 cup almonds chopped


Spray baking sheet with non-stick spray. Combine dry ingredients and set aside. Whisk the eggs, almond extract,rum, and vanilla extracts in your mixer until well blended.



Add the dry ingredients and almonds and mix until combined. Dough should be thick and sticky at this point--do not worry, and DO NOT add more flour! Scrape the dough out onto sheet pan. Flour your hands or a spatula and shape into a long flat loaf about 10 inches long and 5 inches wide. This will be kind of messy, so don't worry about how neat it is, just try to get it in that general shape.



Bake until firm and dry, about 50 minutes. Remove from the oven and cool 10 minutes.



Use a long serrated knife and slice into 1/2-inch wide slices. Lay the slices cut side down on the baking sheet and bake another 20 minutes.



Turn the slices over and bake 20 minutes more, or until the cookies are a light golden brown. Cool the biscotti on a rack; cool completely before storing. You can serve with coffee or coffee ice cream!