Weather: 18 degrees, dense fog advisory
What I’m listening to: The Wiggles, Yule be Wiggling
As much as I love coffee, I hardly ever drink it black. I’m more of a latte, mocha, creamer, fancy-schmancy flavored coffee girl. Today was an exception, or rather, this biscotti was the exception. This gingerbread biscotti was just begging for a freshly-brewed black cup of coffee. They are a match made in heaven. But, I also think this biscotti would be just as tempting with a hot cup of tea, a mug of hot chocolate, or just a tall, cold glass of milk (the way my kids enjoyed them after school). Grab a beverage and dip away. Oh, and give them away to friends for Christmas with a package of your favorite coffee or tea. Delightful.
I also have a biscotti-making tip for you. My preferred way of dipping biscotti in chocolate is the way I’ve done it in this recipe, long-ways, across the bottom of the cookie. There is a method to my madness. First, the bottom of the biscotti is the least-attractive part of the cookie, and dipping it in chocolate makes it pretty. The more important reason is because you get a little bit of chocolate with every bite of cookie. If you dip it in half the other way, half your cookie has no chocolate (boo) and the other half is covered in it, preventing your beverage from penetrating the cookie, which, in my opinion, is the whole point of biscotti.