I once dated an Italian man who insisted I pronounce biscotti with the long “o” — as it is supposed to be said. But when I say it like that around just about anyone else in my small Southern town, they look at me strangely. It reminds me of “you say to-MAY-to and I say to-MAH-to.”
When it comes to these cookie-biscuits, I don’t care what you call them, as long as you include “delicious,” “magnificent,” “amazing” or something of that sort. I adapted this recipe from Karen Baker, a popular pastry chef in the Raleigh-Durham area of North Carolina. She shared it with me years ago, and I came across it again while cleaning out some files.
Double Chocolate Biscotti is a crunchy, wonderful chocolate biscuit that deserves to be in a category all by itself (with or without a long “o”).
Since we will all need extra desserts during the upcoming holidays, it’s a perfect time to dust off this old favorite.
Ÿ Alicia Ross is the co-author of “Desperation Dinners!” cookbook series. Write her at Kitchen Scoop, c/o Universal Uclick, 1130 Walnut St., Kansas City, MO 64106, or firstname.lastname@example.org. More at the Kitchen Scoop website, kitchenscoop.com.Copyright © 2013 Paddock Publications, Inc. All rights reserved.