The inaugural bake for the Sunday Sweets with David, an Almond and Chocolate Chunk Biscotti, was a huge hit in my household! I've been making biscotti pretty consistently now for almost two years, and while they've always gone pretty quickly, only two were left after the third day of baking.
Granted, I did tweak things a bit when I prepared this recipe...for shame, I know! While I stuck to the method---whipping the egg whites, sugar, and vanilla for about 5 minutes (which was new to me when it comes to biscotti)---DL mentions a variation with chocolate chips instead of the chopped chocolate. He prefers the irregularity of the chunks---I prefer the convenience of having half a bag of chocolate chips to use up. ;) I also didn't cut them quite as thin as I could have after the first bake. One of the issues I've run into in the past with biscotti is breakage due to the length and width of the cookie post-second baking. I'm tempted in the future to keep everything in one log, rather than divide it into two--just to get those nice, substantial pieces of biscotti like I've seen at some of the coffee shops here in the US. While this means the biscotti wasn't as brittle as the thinner pieces have been, it was safer to the roofs of our mouths. :)
Looking forward to next month's bake!
