I would just like to profess my gratitude to Gretchen from Canela et Comino for picking these biscotti. They never jumped out at me from the book, and if I were going through this book myself, I may have never made them. What a mistake that would have been.
I usually have great willpower when making these Dorie treats. But not with this one. I ate so much of this dough. So. Much. I may have been able to make a third log with all of the dough that I ate. But I never count dough as actually eating calories, because really, it's not considered food. Right? Anyone?
Then, when they came out of the oven, I ate all of the small end pieces while they were still hot.
Then, I decided to take it up a notch and dip the ends in bittersweet chocolate and sprinkle some more almonds on top.
I had two of those (but broken up over a period of 4 hours, so the calories didn't feel as bad).
Hard on the outside, soft on the inside, covered in bittersweet chocolate, the almond flavor lingering on your tongue....
Snap out of it!
I had to get these out of my house. I brought them to work. I had one half of one that had broken (I mean, the poor thing was just lying there helpless. I had to eat it). People loved them. I mean, seriously loved. I had three people tell me they were the best biscotti they had ever eaten. My colleagues were taking them two and three at a time and stashing them in their drawers.
Was there crack in these cookies that nobody told me about? Because I'm tweaking for more biscotti.
Check out TWD for more biscotti brilliance!
Your style is very unique in comparison to other people I've read stuff from. I appreciate you for posting when you have the opportunity, Guess I will just bookmark this page.
Posted by: odkurzacze tanio | November 24, 2013 at 01:37 AM