So, why is the biscotti the perfect accompaniment?
1. Because it is the perfect texture for a dipping cookie. If you are a "cookie dipper," then you know how important it is for your cookie to have enough structure so that when you dip it, it doesn't fall apart into soggy, crumbly bits
2. You need crunch! Whether you are a dipper, or someone who alternates between bites and sips, you know that you need an accompaniment that retains some crunch.
3. Not too sweet. Some accompaniments are far too sweet that the sugariness just coats your mouth and you almost lose the coffee taste that you crave
Well, thankfully, the biscotti meets all of our coffee accompaniment's expectations. It has the ability to be dipped without falling apart, it has great crunch (especially because of the cornmeal component in the ones we will be making) and it has the perfect balance of sweetness.
I love these Citrus Biscotti because, first of all, anything citrus just wins my heart. But besides my love for all things citrus, they are just so simple and clean tasting. You are really able to enjoy the cookie as it is, with a hint of citrus just to make it interesting.
The best part about biscotti is that they are a naturally dry cookie, and can last up to 3 weeks in an airtight container. So be prepared to make a lot and have them available to entertain your friends!
3/4 cup fine yellow cornmeal
1 1/2 teaspoons baking powder
1 teaspoon salt
1 3/4 cup Dark Chocolate, chopped into pieces (optional)
Transfer the dough to parchment lined baking sheet. Moisten your hands with water and shape the dough into two 11 by 4-inch logs. Bake until lightly brown, about 35 minutes. Cool the logs for 5 minutes. Using a serrated knife, cut the logs into 1/2-inch-thick diagonal slices. Bake, cut side down, on parchment until the biscotti are pale and golden, about 25 minutes. Cool the biscotti on the baking sheet for 5 minutes, transfer to a rack and cool completely.
Melt 1 3/4 cups of dark chocolate in the microwave or in a double boiler. Dip biscotti into the melted chocolate, shake off the excess, and place on the baking sheet. Refrigerate until the chocolate is firm, about 35 minutes.