newsflash (not really)

[dsrtao]

Turns out that biscotti achieve that rock-like texture about two days after the second baking.

I made orange-almond-chocolate chip. Very tasty. Now very rock-like. Still tasty, just more work.

Comments

[goldsquare.livejournal.com]

Good for dunking in hot beverages?

Sounds very cocoa-dunky to me.

[metahacker.livejournal.com]

I thought this was the sole reason for biscotti--dunking. They're like rocks so they can withstand a lot of dunk-abuse, unlike donuts, which are delicious to dunk but fall apart into your coffee.