Biscotti are twice-baked Italian cookies. The dough is shaped into a loaf and baked, then sliced into cookies and baked again for a few minutes on each side. The resulting cookie is intensely crunchy and perfect for dipping into dessert wine or coffee.
Biscotti are characteristically nutty-flavored, so be sure to toast the almonds for this recipe.
Since cookies bake for a relatively short time, it is important that the oven be preheated at least 10 minutes before you begin baking.
For biscotti with more chocolate flavor, dip these cookies in melted bittersweet chocolate. In small saucepan over low heat, melt 6 ounces bittersweet chocolate with 2 teaspoons oil, stirring until smooth. Transfer melted chocolate to a juice glass or narrow bowl. Dip half of each biscotti into melted chocolate and place on waxed paper-lined baking sheet. Chill until set, about 5 minutes.
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