07 Mar Anise Biscotti with Pistachios & Dark Chocolate

For the last month, Austin has felt the rumble of the giant freight train that is SXSW speeding towards the city. In the weeks before the world-famous tech conference (or infamous if you’re an Austinite), one can detect a polarizing of the city’s residents.

Some are bunkering down, stocking up on supplies so they hadn’t need to step foot outside of their homes for an entire 10 days. Others are packing up, renting their homes (for astronomical prices), and getting as far out of dodge as they can – anything to avoid the insanity.

And then there are the SXSW enthusiasts, who, weeks in advance, begin working on their tech-speak elevator pitches, re-engaging their Twitter followers, brushing up on the coolest up-and-coming bands, and RSVPing to every event they can find. (RSVPs are currency at SXSW. You “can’t” get in to most parties without one.)

It’s a mad house.

This year, I am among the fortunate few to have a Platinum Badge. A Platinum Badge gets you into everything, it’s the most expensive conference access one can buy. Which is to say, it’s worth it’s weight in, well…platinum. This means I fall into none of the above, because I am officially SXSW elite. And as you can tell, I’m feeling pretty cool about it. Call me Fancy Pants. Gotta love the perks of the job, right?

But while I have been able to put my feet up and watch the madness ensue thus far, I am not avoiding the royal butt-kicking that SXSW serves it’s novice patrons (that’s me) on a yearly basis. The smartest folks in tech are all in my city, and I have a feeling that I’m going to be left with my head spinning.

Let the games begin.

Today is day 1. The start of SXSW Interactive – the conference portion that draws techies from all over the planet. We’re talking Apple to Amazon to Microsoft to every startup and their mom. The Jonses of the tech industry gather together and try to outdo each other by hosting the coolest panels and throwing the coolest parties. And conference attendees like myself are left spreading themselves across town, trying to be in 5 places at once, as not to miss a second of the action.

I’ll say it again. It’s a mad house.

Ohhh but that’s not the end of it. As soon as the interactive portion ends, the music portion begins – and in full force. Now, instead of trying to get a seat at the most sought-after panels, you find yourself waiting in line for hours to get in to see that new band you’ve never heard of but is totally going to be hotter than ColdPlay by, like, May. 

Every year I tell myself I’m doing it big this year. I’m going balls-to-the-wall, all 10 days. And every year, I end up going to like 3 things and then hiding under my bed for the rest of the week, waiting for the mass exodus from Austin before resurfacing. This year is no different. But this year, I’ve got the badge.

Also, don’t ask me what balls-to-the-wall means or where it came from. I don’t know and I don’t like to think too hardly about it.

So, I’m probably going to disappear from this here corner of the web for the next 10 days. I’m venturing into the unfamiliar jungle that my city has been transformed into, where I’ll test my survival skills, sustaining on free beer and tacos alone. Pushing ever forward, probably until I collapse. And if you’re curious, I’ll be tweeting and instagramming like a manic so you can come along for the ride. If there is a sudden fall off in chatter, call 911.

And so I must leave you. But not empty handed. Because biscotti.

Anise Biscotti with Pistachios and Dark Chocolate, to be precise. And almonds too, but I left that part out because the name is already too long as it is.

In moments of pure SXSW chaos, I’m going to find refuge by imagining myself sitting at a quaint Italian cafe, surrounded by golden Tuscan light, reading a book and every-so-lightly dipping one of these biscotti into a steaming cup of espresso. It will be my biscotti happy place and it just may get me through life the week.

This recipe is adapted from The North End Italian Cookbook by Marguerite DiMino Buonopane, a little treasure my mom brought back from a recent trip to the Northeast. Note that the original recipe called for only 2 cups of flour, but I ended up adding almost an entire extra cup to get it firm enough to work with. Just make sure the dough can be molded and isn’t so sticky that it sticks to your hands while kneading.

Enjoy! XO, Katie

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