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Up until recently, I’ve turned my nose up on biscotti. Dry, boring, crumbly, crunchy, no. It’s the same way I felt about scones until I discovered just how tender, flaky, crumbly (in a good way!), and flavorful scones can be. Well, my friends, biscotti can be the same way. Maybe not “tender” but definitely enjoyable.
If you do one thing this weekend, make this chocolate-dipped almond biscotti strains. Even if you don’t like biscotti, this recipe will change everything you know about it– really! Not all biscotti are created equal and there is no one perfect way to make it. My recipe uses several power ingredients to get the best possible texture. Think: crunchy without breaking your teeth. Crumbly without tasting sandy or dry. And when dipped into a steamy mug of coffee? Wow. It will just melt in your mouth. It’s a devilishly delicious Italian cookie. Let’s look into those power ingredients a little further.