I used to hate biscotti.
A crispy, crunchy, crumbly, plain, bland cookie… no thanks. I did not belong in the ‘I friggin love biscotti camp.’ I was more part of the soft, chewy, round, chocolate chip studded camp.
I was a snob, and I’m not afraid to admit it.
But I have changed my ways, scout’s honor.
Once I started baking many different types of cookies that were outside my comfort (and personal taste) zone, I became much more open minded to all different kinds of cookies: spicy cookies, cakey cookies, cookies with jam, cookies that resemble poo, even square cookies!
I’m a changed gal with much broader views of the world… erm… of cookies. One step at a time people.
Biscotti are quite possibly the most forgiving cookies one can make. As long as you don’t burn them to the point where they resemble chunks of coal, you’re good to go! Throw everything together, chill the dough, divide and roll into logs, bake, cut, bake and cool. That’s it!!
These really are delicious and beautiful cookies. Almond scented, studded with bits of dried fruit and nuts that pair perfectly with your favorite tea. The flavor is subtle and not over-powering and the texture is a beautiful crunch and crumble.
They would make a wonderful gift for that biscotti lover in your life.
I only wish I would have given them to my mom in a pretty box with sparkly tissue paper instead of a ziplok bag. But she received them just as well 🙂
Up next week: Chocolate Walnut Brownies. Yum.