I never understood why anyone would choose a biscotti when they could have a regular cookie instead. Leave it to Dorie Greenspan to change my mind. Her biscotti are crunchy and flavorful, and may just be my new favorite breakfast/dessert/snack.
I made a few modifications to Dorie's recipe--I replaced the almond extract with vanilla extract, and used only half of the amount called for in the recipe. I also substituted toasted, skinned hazelnuts for the almond slices. When they were cool, I dipped half of them in bittersweet chocolate. Now I'm only going to say this once, and you'll probably never hear it from me again, but I preferred the biscotti without chocolate. The flavor is just so perfect on its own that it really doesn't need anything else--except maybe a big steaming mug of coffee to dip it in.
Tuesdays are quickly becoming my favorite day of the week! Thanks to Gretchen of Canela & Comino for this week's pick. You can find the recipe on her blog.