ALMOND BISCOTTI
I actually made a round version of these last week when I forgot to time my cookies. The difference between those and the biscotti I made today is biscotti is supposed to be crisp. Plus, the burnt cookies tasted, well, burnt, and they didn't soften up in milk.
The biscotti, however, had a great mild flavor and a crisp texture expected with biscotti. I went for the chocolate chip version and it was wonderful dunked in hazel nut hot chocolate. It softened up just right when soaked in the hot chocolate without getting soggy, doughy, or falling apart.
Thanks, Emiy, for picking a recipe I could use my cute tea cups with! You can get the recipe at Emily's blog,
HERE.
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