My first attempt at biscotti was, shall we say, less than perfect. A lot less. My inexperience led me to follow the recipe exactly without listening to my instincts.
Fast forward a couple of years. I know a lot better and I still make mistakes, but blindly following the recipe is rarely one of them. So I was eager in a nervous sort of way to try this recipe.
What are biscotti? The Italian name roughly translates as "twice baked" because the dough logs are baked, cooled slightly, then sliced. The cookies are then returned to the oven for the final baking, yielding the dry and crumbly texture that makes them so perfect for dipping in coffee or milk.
These were easy to mix up and the scraps (after slicing) were yummy to snack on. In fact, these would be fine cookies without the second baking. I set them out to cool, and then it happened...
They fell in a bowl of melted chocolate.
We gamely ate them anyway, and I must admit that, shockingly, the chocolate dipped biscotti were even better than the plain ones. The plain ones were good, but the chocolate dipped ones were top 10 worthy. Truly.
If you want to make these yummy cookies, visit Jacque of Daisy Lane Cakes. She has the recipe for you here. And it you'd like to dip yours in chocolate, melt about 5 ounces of the very best bittersweet chocolate you can afford, along with 1/2 tablespoon of corn syrup. Tap the biscotti against the plate before dipping (to dislodge any crumbs), dip one side, allow it to drip, then set it down face up on a parchment lined baking sheet. Once dry, your biscotti will keep for a week in a ziptop bag. But they won't last that long.