Today I tried chocolate biscotti with almonds from David Lebovitz's recipe, which you can find here. They were good, and nice and chocolaty. At first I thought the flavor might be too strong, as I tasted them after the first baking. They were just right after the second baking, though. He recommends using the highest quality chocolate available, and I think I will purchase the kind he recommends. Also, mine may have been too thick. I only got about 30 biscotti out of the recipe. I used a knife that might not have been strong enough.
I would like to dip them next time, too, maybe in white chocolate, and maybe in milk chocolate. Either way, they have a nice taste, a nice texture, and are looking good for an addition to the cookie table.
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