I think biscottis are kind of underrated. They seem simple, but dipping them in chocolate makes them an indulgent companion to a cup of coffee. I always love the idea of having one at breakfast – because what’s better than a cookie for breakfast? (and a chocolate-dipped one at that?). They’re simple enough to make, and you can mix in pretty much whatever you want. I went for pistachios and used this recipe as a base – perhaps it’s because I doubled it, or maybe the eggs I used were abnormally large, but I had to add in about an extra 1/2 cup of flour so it wasn’t a total sticky disaster. That being said, it’s hard to mess these up, especially since you cook them twice. And, if all else fails, coat them in chocolate.
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