Biscotti, those crispy, crunchy, nut, fruit and chocolate laden delights from Italy are among my favorite cookies. Baked in a log form, then sliced and baked again until dry and golden tan, these are the best of the “dunking” cookies you will ever enjoy. Dunk them in coffee, tea or a glass of wine, they are sure to please however you dunk! These are easy peasy to make and there is enough to share with family and friends, if they last that long. I have not made biscotti in ages but I am sure happy I made these yesterday. I shared some with neighbors and they said these were fantastic. I used a good quality bittersweet chocolate which I think makes a difference but you use what your budget allows. Substitute walnuts or even hazelnuts for the pecans if you like.
Here’s what we’ll need.