The dreaded biscotti. I am INCREDIBLY intimated by making biscotti, but I decided that it was time to try. New year, new recipes right? I chose this recipe since they look BOMB and it had no reviews, so I thought that “why go with a mainstream recipe and not try something out of my comfort zone and go into the unknow”. If I happened to “pop off”, it would give credit to this wonderful cook as well which is what this blog is all about.

I used a recipe from Homemade Italian Cooking with Cara (linked above). I ended up subbing the pecans with more almonds since I don’t particularly care for pecans, but by all means use them if you like ’em. The recipe turned out to be a perfect texture with crispy edges and a semi soft center. You could play with the second bake and make them crispier if you like it that way. Unlike some biscotti’s that are as hard as a brick, these are perfect for eating as a snack and they hold up being dunked in coffee! For a few of the biscotti, I coated the bottoms in semisweet chocolate for added flavor, YUM!

I hope you enjoy this recipe like I did!