Day 26: Biscotti Al Cioccolato E Noce

Otherwise known as Double Chocolate Walnut Biscotti, for those of us who only know the Italian that is taught in the bathroom at Macaroni Grill.

For the last few days I have been searching the Internet for a biscotti recipe to make. When I was younger and had more time on my hands, I made biscotti often, sometimes when I wasn't even trying to. I'm not sure what it is about the process that makes it kind of fun to make. Maybe its that I imagine I am a famous Italian Pastry Chef working at a chic San Francisco bakery turning out the world's most amazing biscotti while espresso machines whir and hiss around me. Or maybe its that it is really just kind of easy to make but looks very professional.
Some of the recipes I contemplated sounded amazing. There was a Chocolate Filled Cream Cheese Biscotti. Sounds so good, but at 5am I just couldn't wrap my head around all of the steps...we'll table this one for another day. Then there was the Pumpkin Biscotti. This one I had every intention of making, except that I do not have any pumpkin, dried cranberries or pistachios. Sure those things are readily available at my nearby market, but that would have meant brushing my hair and putting on a bra...Pass! Finally I found  Biscotti Al Cioccolato E Noce. Great Italian name (adds legitimacy) and very easy. In fact, the ease of the recipe made me very nervous. I have read recipes that call for overnight chilling, double boilers and yeast...Yeast! for crying out loud.

I will probably dip their little bottoms in chocolate later

Yes, this recipe was easy. Funny little thing to mention though, the ingredients listed at the top are not exactly the same as what is in the instructions. Nothing major, just that the recipe calls for 3/4 cups semi sweet chocolate. It doesn't say melted or broken, etc. But when reading the instructions, it says chocolate chips. Good, because that is what I had. Then it lists an additional 1 tbsp. of sugar. Again, reading the instructions, all of the sudden it says to sprinkle dough with confectioners' sugar. What?? Where did that come from? No biggie, I still had about a tablespoon to spare. But what a funny little game the author of this recipe is playing. I am convinced Martha is behind this somehow, some way.

Biscotti is a very appropriate treat to make around Christmas time because it must be cut immediately after coming out of the oven. This will leaving you swearing to the the Virgin Mary, Jesus and all that is Holy and Bright. Wear gloves and have any small children out of ear shot.
Maybe the real reason I like making Biscotti so much is that I can justify Biscotti as a breakfast food. I mean, if I am dipping it in my coffee...Right? Just saying.