This is my husband, Michael, specialty. He makes this recipe and I usually just assist him. So to all the husbands out there that say they can’t cook, I bet you really can. This is a fabulous recipe. It’s wonderful for serving when you have a group of friends over. These Biscotti’s are just right for dunking into a cup of coffee or dessert wine.
Biscotti in Italian means, “twice-baked”, and that’s exactly the way these cookies are made. We love them plain, but you can try dipping an end in melted semisweet chocolate. Regardless how you serve them, they are amazing. I dip mine in hot tea, but as long as you have a drink to dip them in, you can’t go wrong.
You can easily freezer leftovers. That is, if you have any. They won’t last long whether you freeze them or not.
The recipe is out of a sweet little book named, “The Best of Coffee Cookbook.” This is on page 12. When I say little cookbook, I mean little.
After reading the recipe, don’t let the instructions scare you, this is a lot easier to bake than it looks.
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