i don't really understand biscotti. i like a gooey cookie. a chewy, melty chocolate chip cookie. i can handle a crispy cookie . . . a ginger snap or crumbly shortbread. but biscotti. what, my friends, is the point?
this isn't to knock the joy of dunking. i very much enjoy a good milk-soaked oreo or graham cracker. but the biscotti doesn't do it for me.
i tried here. the baking with julia recipe was for hazelnuts. but i decided to pull a total hilary. i used almonds. and rather than buying frangelico, i made amaretto.
that's right. i have two mason jars of boozy almond goodness in order to put two teaspoons of almond liqueur in these bad boys.
but neither the homemade amaretto or the judicious addition of chocolate could save the biscotti from their inherent hard as a rock biscottiness. they were lovely biscotti, easy to make (even with the exceptionally unnecessary step of homemade liqueur, a recipe for which you can find at shutterbean) and were munched down by italian and spanish fans alike at my euro cup party.
yeah, that's the stuff. the perfect slightly gooey center, crisp and chewy edges, intense chocolatey goodness with the crunch of slivered almonds and caramely, toothiness of the heath bar crumbles. dunking optional.
if you insist on enjoying biscotti, check out the recipe at tuesdays with dorie.