Whether your full blooded Italian, or just a full blooded mutt like myself, you should learn how to make biscotti. These crunchy cookies can be eaten for dessert, a snack, or even for breakfast with your morning coffee! And you already know I’m always looking for a good excuse to eat cookies for breakfast.
Making Biscotti can seem a bit intimidating from the looks of them, but it’s really not. Once you know that drill, these cookies are a synch to make (and the taste of the dough is worth it all in itself!)
Biscotti literally means “twice-baked” or “twice-cooked”, so when you make these cookies, you form the dough into a long oval, bake, cool, cut, and bake the individual slices again until they are dried out and crisp.
I made some for my Grandpa and his wife, and she had thought I had bought them! That’s how impressive these look after you dunk them into a bath of white chocolate.
If only I could take a bath in white chocolate… maybe if Ghirardelli ever decides to sponsor me.
I ended up sprinkling mine with some chopped pistachios, but that’s only because there’s no such thing as “too many pistachios.”
I actually first made this recipe when I was in junior high I believe. I was so impressed with myself, but haven’t made them since!
I can’t answer that, but what I can do, is make as many batches as I can, to make up for lost time.
If you wanted to swap out your favorite nut or dried fruit in place of cranberries and pistachios, you totally could. Same with if you prefer milk or dark chocolate.
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