Chocolate Biscotti

I’ve mentioned this before, but sometimes when I get home from work on Wednesdays, Mr. Penpen has the Dining section of the New York Times set out for me if he thinks there is a recipe or article I might enjoy. Last week there was an articled entitled “Treats in the Doggie Bag, for the Dog, of Course,” in which the author envisions Michelle Obama’s doggie bag containing cookies for her daughters, and then, through a somewhat confusing leap of logic, ends up providing a recipe for chocolate biscotti.



I had never tried making biscotti until a couple months ago and I’ve really taken a shine to it. I think I’m partially just enthralled that you can make such tasty cookies using so little butter: this recipe contains just four tablespoons of butter and yields dozens of cookies. It was my first go with chocolate biscotti, and this recipe has a pleasant deep cocoa taste. They were also nice and crunchy rather than hard and dry, so a cup of coffee or tea is not an absolutely essential accompaniment. You can find the article and recipe for the cookie here on the New York Times website. The only deviation I made from the original recipe was the cup of milk chocolate chips. I don’t care for milk chocolate, so I used a combination of semi-sweet chips and chopped almonds. Next time I think I will use hazelnuts, though.