Hello to all my Outpost enthusiasts!  My name is Cassandra Papesh and I was elected to the board in May of this year. I began my Outpost journey back in 2014. Through Outpost I learned about sustainability, environmentally conscientious practices, healthy eating and even what organic really means. I became an employee, an owner and a board member all for the same reason: our mission and cooperative values. The cooperative values of self-help, self-responsibility, democracy, equality, equity and solidarity is why running for the board of directors is important to keeping Outpost moving forward. It is on us, the owners, to stay engaged and aware of the direction and progress of our beloved co-op. We, the owners, are the heart of Outpost; we care about clean, healthy, local, ethical and inclusive business practices which guide our conscience and our shopping.  

As someone who is part of the day-to-day operations of the co-op, I’ve had many wonderful conversations with owners about what they love about Outpost and what more they would like to see. I have the added benefit of talking to our owners regularly about the co-op’s board of directors and why it matters to the overall health of the co-op. Our owners have a unique opportunity to participate in the governance that makes Outpost a great place to shop and connect with our communities. I have found my experience on the board to be fulfilling, so I encourage you to apply and be part of our co-op’s future!

Interested in becoming a board candidate?

1. Complete a Board Candidate Application here: www.outpost.coop/nominations
2. Spread the word — encourage other passionate owners of our co-op to step forward, too!

Nothing is better than baking during the holidays. An almond biscotti is perfect to accompany a cup of coffee or hot cocoa!

Cassandra Papesh

Board Director

Almond Biscotti with Chocolate and Orange Peel

Lightly toast your almonds (or until fragrant), they will continue to roast during bake.

Ingredients

1¼ cups (6¼ ounces) whole almonds, lightly toasted

1¾ cups (8¾ ounces) all-purpose flour

2 teaspoons baking powder

¼ teaspoon salt

2 large eggs, plus 1 large white beaten with pinch salt

1 cup (7 ounces) sugar

4 tablespoons unsalted butter, melted and cooled

1½ teaspoons almond extract

½ teaspoon vanilla extract

Vegetable oil spray

1 bag of dark chocolate chips

1 orange (for zesting)

Instructions

Adjust oven rack to middle position and heat oven to 325 degrees. Using ruler and pencil, draw two 8 by 3-inch rectangles, spaced 4 inches apart, on piece of parchment paper. Grease baking sheet and place parchment on it, granite side down.

Pulse 1 cup of lightly toasted almonds in food processor until coarsely chopped, 8 to 10 pulses; transfer to bowl and set aside. Process remaining ¼ cup almonds in food processor until finely ground, about 45 seconds. Add flour, baking powder, and salt; process to combine, about 15 seconds. Transfer flour mixture to second bowl. Process 2 eggs in now empty food processor until lightened in color and almost doubled in volume, about 3 minutes. With processor running, slowly add sugar until thoroughly combined, about 15 seconds. Add melted butter, almond extract, and vanilla and process until combined, about 10 seconds. Transfer egg mixture to medium bowl. Sprinkle half of flour mixture over egg mixture and, using spatula, gently fold until just combined. Add remaining flour mixture and chopped almonds and gently fold until just combined.

Divide batter in half. Using floured hands, form each half into 8 by 3-inch rectangle, using lines on parchment as guide. Dough will be sticky, you can use a rubber spatula to smooth after on parchment.  Spray each loaf lightly with oil spray. Using rubber spatula lightly coated with oil spray, smooth tops and sides of rectangles. Gently brush tops of loaves with egg white wash. Bake until loaves are golden and just beginning to crack on top, 25 to 30 minutes, rotating pan halfway through baking.

Let loaves cool on baking sheet for 30 minutes. Transfer loaves to cutting board. Using serrated knife, slice each loaf on slight bias into ½-inch-thick slices. Lay slices, cut side down, about ¼ inch apart on wire rack set in rimmed baking sheet. Bake until crisp and golden brown on both sides, about 35 minutes, flipping slices halfway through baking. Let cool for 20-30 minutes.

Melt chocolate chips in double broiler or in heat resistant bowl over pot of boiling water. Once melted, dip one end of biscotti in chocolate and zest orange on top.