Dunk Like Lebron



I grew up watching the NBA with my dad. He always talked about his lifelong dream of being able to dunk.¬†At a certain point, he decided everyone in the NBA was a “punk” and stopped following it as closely. Now, my boyfriend Tommy is my insight into basketball. I wouldn’t pay it any attention, but I’m constantly hearing about it from him, including his NBA draft picks. For the last couple years, Lebron has been the first pick among Tommy’s family. He describes Lebron as “multi faceted and explosive.” Ha.

Even if you aren’t watching the Cavaliers game tonight, you can still play at home. Dunk away dad.

These biscotti¬†didn’t quite meet my texture standards, but the pop of lemon combined with the mildly tart cherries was lovely. The topping of turbinado was also a nice touch. The texture can be played with based on baking time and sitting out time.


Because Tommy lives almost two hours away, I sent him a package filled with these biscotti and a love note. Or at least I thought so. When I hadn’t heard from him, I asked if he had received the package. I had accidentally sent them to 1217 instead of 1215, meaning the crack house next door to him got my fresh-baked treats. The neighbors probably enjoyed them, so I suppose it’s not a total loss. I had a few leftover, and I brought them along when my dad and I drove the two hours to meet Tommy for dinner. Those didn’t make it either…my dad ate them.

Makes about 40 biscotti//Adapted from Anne Burrell


  • 1 stick butter, at room temperature
  • 1 cup sugar
  • 2 eggs, plus 1 egg white
  • 1 teaspoon vanilla extract
  • 2 cups flour
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 lemon, zested
  • 1/2 cup whole blanched almonds, toasted
  • 3/4 cup dried cherries
  • 2 tablespoons turbinado sugar

Preheat oven to 300 degrees F. In a mixer, beat the butter and sugar until it becomes light and fluffy, about three minutes. Beat in the eggs, one at a time, scraping down the sides of the bowl if needed. Add in the vanilla.

Mix in the flour, baking powder, salt and lemon zest, until just incorporated. Fold in the almonds and cherries.

Divide the dough in half and roll into logs, dusting with flour as needed. Roll the logs into almost the length of a sheet pan. Beat the egg white with one tablespoon of water. Brush the egg wash over the top of the two logs and sprinkle with turbinado sugar. Place the logs side-by-side on a sheet pan, at least 2 inches apart. Bake for 30 minutes.


Remove from the oven and let cool completely. Slice on a bias, about 3/4 inch thick. Lay the biscotti on their side, and return to the oven for 10 minutes. Let cool completely on a rack.