For some reason, everyone seems to be in the mood for biscotti. So here’s the recipe I use. These make very crisp crunchy biscotti that are best dunked in hot coffee, tea, or chocolate.

Almond Chocolate Biscotti

Recipe calls for almonds; I almost never have almonds, so use walnuts. I usually make half a without nuts for my grandmother.

3 eggs
1 cup sugar
½ tsp vanilla
1 ¼ cup toasted almonds, coarsely chopped
2 ½ cups flour
1 tsp baking powder
7 oz bittersweet chocolate chopped into chunks (I used 1 ½ cups Ghiradelli semi-sweet chips)

Preheat oven 350 F

Whip the eggs, sugar and vanilla until the mixture thickens (It says it should hold its shape. Mine didn’t and were fine.)

Sift together flour, baking powder, add to egg mixture. Stir in nuts and chocolate.

Line baking sheet with parchment paper (my silicone baking sheets were perfect for this.) Form dough into two logs ~3” wide and almost the length of the baking sheet. Dampen hands and smooth each log.

Bake 25 minutes. Remove from oven and lower oven temperature to 300 F. Let biscotti logs cool a few minutes.

Remove logs from pan. With serrated knife (bread knife works best I think) slice the logs diagonally into ½ inch slices.

Place sliced cookies flat on baking sheets (you’ll need two) and bake 20 more minutes. Cool and store in an airtight container for up to a week. Biscotti also freeze extremely well.

from Room for Dessert by David Lebovitz