It wouldn't be December on the farm without a shout out for this simple, scrumptious, and super popular chocolate biscotti, which makes a wonderful holiday gift (recipe here).
Looking for a heartfelt holiday gift that looks impressive, tastes delicious, and doesn't cost a fortune? Think homemade biscotti! I've been making and giving (and eating) this Easy Chocolate Biscotti
for over 16 years, and it's always a huge hit.
I have to warn you, though; sharing it with friends and loved ones may start a holiday baking tradition you'll be forced to carry on each year. I have people who expect this biscotti for Christmas (and any other time I'm willing to make it for them).
Have you ever wondered how to make biscotti? These twice baked, crunchy Italian cookies always look so elegant and perfect, especially when packed up in little cello bags and tied with a pretty ribbon, but they're easier to make than you might think.
This simple recipe
is ideal for first time biscotti bakers for two reasons: the buttery dough is easy to work with, and the chocolate makes it dark, so no one will be able to tell if all your cookies aren't the same exact shade of golden brown.
These biscotti taste best if allowed to rest at least a day after baking and stay fresh for several days, making them perfect for gift giving. They also freeze beautifully. The cookies have a nice (not break-your-teeth) crunch that stands up to dunking in coffee, but they also taste great on their own.
But don't just take my word for it. Below is a sampling of what others have said about this recipe since I originally shared it back in 2005
. I especially love hearing about all the signature touches. Mint chocolate chips mixed in to the dough? Yes, please!
More below. . .
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