These are beyond good, and easy enough that even a hack like me can't screw them up too badly. I've made these twice now. The first time, I didn't make the dough long and narrow, and so I ended up with thin, really long cookies that tasted very good, but didn't really look like biscotti. I also didn't have almonds that time. Still good. Don't roll them out too thin, and I'd say it's safe to go about 3.5-4" high and 10-12" long. I rolled them between wax paper and transferred them to the pan. Okay, second time, I made them the right shape (remembering to cut diagonally) and added almonds. I do my zest on a cheese grater (the bigger of the small grating ones like you'd use for parmesan) and 2 tsp is a whole orange's worth for me. I tried melting the chocolate in a micro safe bowl and ended up burning it, and putting a big hole in my rubbermaid container. (This is likely my fault and not something that'd happen to everyone). Anyway, I decided again not to add the chocolate, and I can honestly say that I don't miss it. These cookies are light and fresh and perfect with coffee. Thank you so much - I'm going to be a hit at coffee hour after church tomorrow!
ETA: Third time around and they were even better! I did whole almonds (instead of sliced) this time, and next time I'm going to toast them first). We dipped and/or drizzled them with melted chocolate bark and it was awesome.
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