My best friend, Tania, suggested I make biscotti this week. The conversation came up when she was lamenting the fact that her office has a constant supply of pumpkin biscotti to get through Autumn. As it’s one of her favorite cookies, she constantly has to exercise will power.
It surprised me to hear because biscotti has always been a “meh” cookie for me. Dry, crunchy, and always (in my case at least) untouched alongside a cup of coffee. Just as she surprised me with her love of biscotti, I surprised her with my dislike for them.
She then said, “Abby. Eat biscotti the way you should!! Dunk them in your coffee to absorb more moisture and melt the chocolate. You’ve been doing it wrong if you’ve been eating them plain.” She went on to suggest I bake them myself, with her favorite flavor. Pistachio.
If you know me, you know the minute you mention any baking project, even if I’m not a fan personally, I will have to try.
And so I made these.
And so I love biscotti. Thanks Tania!
I, of course gave them to her. Her comments:
“They are SO F***ING BOMB! They’re like perfectly cooked, not too crispy or under crispy. Post them to your blog! I can’t wait to try your orange chocolate/almond cranberry version.” ….stay tuned 😉