I baked a batch of Kitchen Sink Chocolate Biscotti back when the weather logically permitted oven use (i.e., sometime before this week's heat wave), one morning when it seemed fitting to find a tasty nibble to enjoy along with hot, black coffee. Coffee and biscotti are made for each other; chocolate merely adds another dimension to that lovley match. Although the recipe looked great as written, I still could not resist my urge to tweak it ever-so-slightly. I replaced the nondairy milk with cooled, strong coffee; reduced the oil and sugar; and added a touch of almond extract. For the mix-ins, I used chopped almonds, hazelnuts, and chocolate chips, although any of the suggested combinations would certainly be just as enjoyable. Thankfully, the cookies were still intact at the end of the entire baking process. The nuts gave the biscotti a good element of crunch and the almond extract accentuated their flavor. Reducing the sugar and oil did not seem to harm the final results, either texturally or flavor-wise, and the use of coffee rather than nondairy milk apparently worked well, adding depth and richness to the chocolate. These biscotti were delicious and dangerously addictive.
Cookies and coffee would certainly be nice pick-me-ups at the moment, but alas, I have neither. Oh well. Happy Friday, all.