It’s winter. You need a mug of your favorite warm beverage and a biscotti to dunk in it. You know you do.
Biscotti is Italian for “twice baked.” It’s a classic Italian almond cookie that is intentionally dry and crunchy — but perfect for dunking in a cup of coffee or tea. It’s another recipe that has a bit of an aura of mystery that hints that it’s hard to make. In reality, it’s pretty simple and straightforward; the only twist, as the name implies, is that the cookies make two trips to the oven: the first time as a loaf to cook the dough, and the second time as individual cookies and at a low temperature, to dry them out and add the crispness.
Stale biscotti — the kind you tend to end up with at coffee shops — can be hard enough to break your teeth. Fresh biscotti, baked just enough, are a revelation. And they really aren’t hard to make: just nine easy-to-find ingredients. They also will keep for up to a couple of weeks in a resealable bag. Best of all, you can make a whole batch of them for what a coffee shop will charge you for just one.
Recipe here.
Enjoy,
Kevin
