Biscotti is the Italian term for all cookies, but here in America when we bake and enjoy biscotti – we think of these cookies! They are meant to dunked, traditionally with vin Santo (dessert wine) but are great with espresso, coffee or tea.
The wonderful part of this recipe is you can replace and change the additions of almonds and dried cherry with your favorite mix-ins. Some other combinations we’ve enjoyed are: hazelnuts and currants, chocolate chunks and dried cranberries, dried apricots and pistachios. 🙂 We like the dried fruit and nut combination but it’s up to you!
Another way to “personalize” your biscotti is to drizzle it with a glaze. Here we did half of our biscotti with melted dark chocolate. Try white chocolate or a combination of both. You can even sprinkle some finely chopped nuts on top of the drizzle. A peanut butter glaze would be delicious as well. 🙂