This week’s Tuesdays with Dorie was selected by Jacque of Daisy Lane Cakes: chocolate biscotti. Biscotti is one of the few treats that I can make and leave on the counter with little fear that I’ll grab one on each pass through the kitchen. I’m definitely more of a chewy cookie girl and most biscotti tend to be pretty crunchy. It makes them good dippers for coffee or tea, but since I don’t drink either, they just don’t appeal to me in the same way that other treats do. Fortunately, Shane’s dad is usually happy to take biscotti off my hands. He’s always the first person I think of when I make these crunchy treats, as he graciously accepted (and even raved about) my very first batch of misshapen, overdone biscotti many years ago. I shared these with him as well, hopefully an improvement over that initial attempt
I halved Dorie’s recipe this week, but otherwise followed her lead. I chopped up whole unblanched almonds for the biscotti but used mini chocolate chips rather than also chopping up a chocolate bar. Next time I’d chop the almonds into smaller pieces or used sliced almonds since the big chunks of nuts made slicing the biscotti a little tricky. These smelled fantastic in the oven; the chocolate aroma filled my kitchen. They were so enticing I couldn’t help but try one. I was pleasantly surprised – they were crunchy but not so much I felt they needed to be dunked to be enjoyed. The chocolate flavor was prominent thanks to the cocoa powder and chocolate chips, and no doubt aided by the generous amount of instant espresso powder in the recipe. I’m even thinking of making them again and skipping the second bake to achieve a softer texture so I can enjoy a few more!