These crispy dark chocolate-drizzled almond biscotti are studded with almonds and are seriously addictive. Will you be able to stop at one?
It probably goes without saying, but biscotti are cookies. Italian cookies.
Biscotti also means twice baked, which is the secret behind their crispiness. They are baked not once, but twice.
Biscotti are also lower in sugar than most cookies, and I made this recipe just a tad bit healthier by cutting half of the flour with whole wheat.
But then I threw away its whole wheat virtues and had it mingle with dark chocolate.
I don’t normally drizzle or dip my biscotti in chocolate and I quickly discovered why.
Regular almond biscotti, without the chocolate treatment, last three times as long as their decorated brethren in my house.
If you’re not careful, yours will disappear, too.…