For Tuesdays with Dorie this week we made biscotti. This is actually the third time I’ve made a biscotti recipe for TWD (previously, and again) which left me perplexed as to what I should say about them. Crunchy cookies are crunchy cookies, am I right?
In previous biscotti posts I’ve shared the story about how I used to work at a bakery that felt like a veritable biscotti factory, and how it took years of therapy biscotti avoidance to get over the experience of cutting and baking hundreds of these cookies at a time. But, y’know, that story’s old news. I’ve whined about it once, and I think the statue of limitations has run out on that one.
[Sidebar: How great is this mustache mug? A friend actually made it for me! One of my baby showers was mustache-themed (amazing) and a crafty friend used crafty tools to decorate all the mugs with mustaches. I’m a little skimpy on how it all worked because I have all the craftiness of a banana slug, but I adore it all the same.]
This particular biscotti recipe was fine but not earth-shattering. I used toasted hazelnuts, dried sour cherries, and semi-sweet chocolate. Despite all of this, they still tasted a bit bland to me. (Which didn’t stop me from munching on them all day, of course.)
I tried them in hot chocolate (I’m not a coffee drinker) and they were better, but still rather unexciting. I guess I am destined to be a soft chocolate chip cookie lover forever. There are worse fates.