A few weeks ago we made these chocolate biscotti. We used a recipe from David Lebovitz's blog. The recipe can be found here. These brought us right back to Florence. We slightly under cooked them to leave them the tiniest bit soft (like real Italian biscotti). I don't know why in America biscotti have to be as hard as little rocks. They are really rich and chocolaty, but not too sweet. These are great with a glass of milk - although this confirms the stereotype of the wholesome milk-drinking morning-jogging american.
We warn you: once you add the dry ingredients to the wet, the mixture is a little hard to mix. But there is no reason to worry about over mixing - so kneed away!
A tip: the recipe says to let the once - cooked log cool for 15 minutes. But this made it hard to cut, as the chocolate chips were still a little melty and therefore stuck to the knife. The batter was also a little too warm and soft and therefore the crispy outside cracked and made the biscotti slightly misshapen. We made these again a week later. This time we let the log cool for 15 or 20 minutes in the fridge. This tightened up the batter and allowed the biscotti to keep its shape. the slices were a lot more sharp and elegant looking as well.
All lined up like little soldiers. The smell of these cookies filled the apartment. Our parents were walking back and forth making yummy noises. They even tried to eat the 'cotti before the bis' was added!
Remember, you have to eat these in a white night gown while watching Star Trek (the classic 1960s series to go with classic biscotti). They can be enjoyed no other way.
Signing off.
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