People don’t have dinner parties much nowadays, which is really a shame. I mean, they still happen. Less formally usually, but mostly eating at someone’s house has been replaced by meeting them at a restaurant.
And there is something lost in not cooking for friends and being cooked for by them. For one, you won’t be trading recipes afterwards, and that is a loss indeed.
My mom’s apricot chicken isn’t really hers; it came from Alice, who had our family over years ago. My favorite butter cake came from Mrs. Newman, who made it for us – especially for me – many times before I finally coaxed the recipe from her.
Some of my most-loved meals came from someone else’s kitchen.
In a way, maybe that’s part of the appeal of food blogging. Pull up a good food blog, and you’re the guest in someone’s home, someone you come to know if you visit often enough.
You see what ingredients and preparation went into the meal. You read the host’s reactions and promises for good outcomes.
Over time, you come to trust the blogger and, as here I hope, you find yourself tucking away the recipes like you would a good friend’s.
That said, I’ve got a real treat for you. Of all the cookies I’ve given people, these are the ones that everyone wants the recipe for.
They are the first biscotti I ever baked, the ones that I made for my friend’s wedding, the ones that taste like chewy chocolate cookies with a bit of bite.
I’ve made them for my family, coworkers, a boyfriend, and long-distance friends. Everyone likes them.
While biscotti traditionally seems a bit more refined than a classic chocolate chip cookie (I remember that same old boyfriend telling me a kid wouldn’t like biscotti, but that was before he tasted them) these will please any palate.
And, as an added bonus, there will be no pistachio shelling involved.
If you’re at all intimidated by the term “biscotti” – and won’t there be double baking involved? – don’t be. These are so, so easy, I promise, I promise. I’ll risk my whole you’re-eating-my-food reputation on it.
These biscotti are the kind of cookies you can count on, perfect to wow anyone who likes chocolate. And the work involved is no more than it would take to make any other cookie.
Essentially, for biscotti, you make up a cookie dough – simple ingredients like butter, flour, sugar, and eggs, with the boost of cocoa powder for the chocolate flavor – which will be formed into two logs and baked. Remove from the oven and cool for an hour or overnight, then slice up into biscotti-sized pieces to be baked again.
You can bake them longer or shorter to define the crunch factor. And they only improve over the next few days.
On to the recipe!
Adapted from Better Homes & Gardens
For a traditionally crunchy biscotti – the kind you dip in your coffee without it dissolving into your cup – you’ll have to bake these a bit longer. It’s best to keep your eye on them.
Before you go for crunchy, though, taste them after the first bake. They’ll be soft, chewy, and a lot more like a fudgy cookie than a crunchy biscotti. A lot of tasters prefer them that way, in fact.
About Shanna Mallon
Shanna holds an MA in writing from DePaul University. Her mantra? Restoring order and celebrating beauty through creative content, photography, and food. Shanna's work has been featured in Bon Appetit, The Kitchn, MSN.com, Everyday Health, Better Homes & Gardens, Houzz.com, Food News Journal, Food52, Zeit Magazine, Chew the World, Mom.me, Babble, Delish.com, Parade, Foodista, Entrepreneur and Ragan PR.