These espresso biscotti cookies with chocolate chips and almonds are the ideal afternoon pick-me-up when dipped in dark-roasted coffee or black tea.
The Italian word “Biscotto” plural “Biscotti” translates to twice-cooked/baked. These cookies are baked in logs or bars, then cut into slices, and baked until crisp and dry.
Dry cookies? Yes, dryness is desirable for these types of cookies. Traditionally because the low moisture content meant you could store them longer, but today the dryness makes them the perfect cookie to dip into a hot liquid or sweet wine.
I haven’t tried these cookies dipped in wine, but I think they would be scrumptious for an after dinner treat with some port or Vin Santo.
Tip For Cutting Espresso Biscotti:
Use a serrated knife to cut the cookies. This will help keep the shape and avoid breakage.