Biscotti – small crisp rectangular twice-baked cookies containing nuts, made originally in Italy – Oxford Dictionary
I love baking and eating chocolate chip cookies. Our home freezer always contained bags of them. If anyone in my family wanted one, there they were instantly accessible. Chocolaty and firm, but also loaded with butter fat.
Then I discovered Stephanie Jaworski’s video describing how to make biscotti and realized the perfect replacement. Ta-da! The Chocolate Almond Biscotti! Crispy and delicious, they require no butter or oil. In addition, this twice-baked biscotti can sit in a glass jar on the counter without spoiling.
Below is Stephanies’s video showing and telling exactly how to make them. Watching the video makes them easy and fun to make.
These biscotti could be just the treat you need for those moments when you practice “dolce far niente”! 🙂
In December 2022, I wrote about Stephanie Jaworski’s Cranberry Pistachio Biscotti that are wonderful for holiday baking. These are also excellent.
For your reference, the biscotti recipes are listed in the Vermont Food Librarian menu under Desserts.
The full recipe — Chocolate Almond Biscotti Recipe with Video