Serious Eats: Recipes
Cook the Book: Chocolate-Nut Biscotti
Biscotti are one of my favorite kinds of cookie to bake. First, the results are a bit more impressive-looking than drop varieties. Second, they last forever (well, up to two weeks) when wrapped tightly. Third, and most importantly, it’s perfectly acceptable to eat them for breakfast.
While today's Cook the Book recipe for chocolate-nut biscotti sounds simple, in fact it is anything but ordinary. Chocolate Epiphany author François Payard adds orange zest, aniseed, pistachios, and hazelnuts to create a truly unique cookie. Enjoy them with strong espresso, tea, or dessert wine such as Vin Santo.