Almond Biscotti

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This almond biscotti was made for dipping. Biscotti, meaning ‘twice baked’, is a crunchy cookie perfect with a cup of hot cocoa, coffee, or even milk!

Are you a dipper or a non-dipper?

Biscotti was made for dipping.  It’s name actually means twice baked.  And that’s done so it gets good and dry and crispy so it has maximum absorption.  I’m particular to dipping in a hot cup of coffee, but hot cocoa is yummy too!

These cookies have a reserved spot in my gift giving lineup.  They’re fun to wrap up with some hot cocoa mix and chocolate dipped spoons.

This biscotti is not hard to make.  It has more steps than your typical cookie, but none are difficult.  And it’s a little messy.  I feel I need to tell you these things.  Otherwise, I envision someone in the middle of the process silently (or not so silently) cursing me and vowing to never make one of my recipes again.  It’s not like your kitchen will be a disaster area or anything.  It’s just that it’s a bit more involved than mixing up a batch of your usual cookies.

But it’s worth it!  They’re special and so much better than the store bought version.

Almond Biscotti

The dough is easy to mix up.

Then you divide it and pat it into flattish logs.  You can decide if you want smaller biscotti (more logs) or larger (fewer logs).  I have done just two logs and the cookies get pretty large.  Three or four yields a good, medium-sized biscotti.

 

After they bake, you slice them on the bias.  A note on knives here:  I have tried using both a serrated knife and a smooth one.  I don’t care for the serrated in this recipe as it tends to snag on the crunchier edges and pull them off.  A good, sharp…what is that, a carving knife?  (I don’t know names of knives…it’s long and thin and sharp).  Anyway, you don’t want to squash the bready-cookies, so make sure whatever you use is good and sharp!

Lay the slices on their sides and return to the oven.  This is where most recipes leave you, but not me!  I like to flip my cookies over and bake them a third, shorter, time.  (Would that make these “triscotti” cookies??)  I find that doing this extra step dries them out further and makes for a better cookie.  And hey, what’s one more step?

See how bready the cookies look after slicing?  They will dry out and crisp up after baking again.

Let them cool, then package them up for gifts, or stash them in an airtight container at home.  They’re not so hard that you couldn’t eat them on their own…but they are definitely made for dunking.

Related:  Yummy Gifts to Make and Give

Who would you wrap these up for this Christmas?

Here’s the recipe: