These chocolate biscotti with almonds are easy and fun to make. Drizzle them with chocolate for a sweeter cookie, or keep them plain for dunking in your coffee.
Ever had a week where, by Monday afternoon, you were just DONE?
When I have one of those weeks, I try to divert my attention, throw myself into a project (usually this blog), and focus REAL hard. That’s what helps me power through the week. Of course, usually this means toast for dinner and dishes that don’t get done for a while, but hey. We do what we can to survive.
Another thing that I find helps is to stop and take a coffee break. Few things comfort me more than a cup of coffee with something a little sweet on the side. I love biscotti for this. A small indulgence that doesn’t feel over-the-top, but is just enough to sweeten your day a little.
I’ve made a lot of biscotti over the years, as I used to make them for a friend’s café. But before I made them at home, I will admit that they were not my favorite cookie. Really, I had a hard time even thinking of them as cookies, since the ones I’d had were always rock hard and pretty bland.
These homemade chocolate biscotti with almonds are worlds apart from what you find in your average coffee shop. You can make them as tender or crunchy as you like just by varying the baking time. Use any nut, dried fruit, chocolate, even granola, that you have in your pantry. In an airtight container at room temperature, they will keep for weeks. Weeks. You can even forget them in the oven for a while and they will still be edible. They are the most easy-going cookie I can think of.
Bring them to the office and you’ll be a hero to even your most diet-conscious colleagues that usually don’t touch anything you bring in ;).
Or wrap them up in cellophane bags and give them as gifts. (If you’re looking specifically for a holiday food gift, the warm flavors in these fig and walnut biscotti are super festive and delicious).