Traditional Italian biscotti are quite dry and very crisp. To achieve this hardness you have to bake the heck out of them. Not once but twice!! This tradition came about so they could be stored for long periods of time by soldiers and sailors.
I occasionally enjoy a biscotti and a cappuccino when I’m out but at home I like them baked so they still have a little softness to them. I know it’s not traditional. I am willing to sacrifice tradition for something I enjoy. Once you have them my way you might not want to go back to the other!
For my second baking I bake them for a mere ten minutes instead of forty. (I included both options in the recipe.) They come out of the oven soft, dense, and not at all dry, with a texture I can’t compare to any other cookie. These are incredibly rich in chocolate: they contain melted chocolate, cocoa powder, chocolate chips and then get an optional dipping. They have a little bite from the cherries and like wine taste better with age.
If you’re a skeptic or just a die-hard biscotti fan I dare you to try them my way. If you’re not happy with them you can always put them back in the oven…for an hour or two… If you don’t like biscotti precisely for what they are – a terribly hard cookie – you will like these! No, you will love them! I promise.