Chocolate Biscotti

I needed something sweet, but not too, something crunchy, something chocolatey and something easy....so I made Dorie's Chocolate Biscotti. Brings back some delightful memories....

In the early 80's my husband and I were living on the top floor of a Brooklyn brownstone and I loved to bake and would share my creations with a very old Italian woman who lived on the floor beneath me. She was wonderful and made some fabulous food. One day she brought me her homemade biscotti and I was hooked...it was the traditional type with almond extract and chopped almonds. I loved the texture and taste and asked her how to make it. In her elderly scrawl she printed the recipe with some accompanying illustrations so I would know how to form a log for the first baking and then how to cut them for the second baking. I had always thought there was some secret formula for making these, not something as simple as cutting the partially baked dough and then baking again. Like learning how to do a magic trick!

So Dorie's biscotti has cocoa and espresso powder (2 Tablespoons) and chopped almonds and mini chips. Sounds like a winning combination to me, and it was. And the fact that these cookies are so hardy means that they will taste as good days later. Makes me very happy.