I am a big fan of biscotti. They are delicious, easy to make, are inexpensive, and are always welcome. It amazes me how much they charge for them at coffee shops and even the grocery store. You can turn out a batch of these in an evening with less “hands-on” time than most cookies. You do need to make them no more than 2-3 days ahead of when you want to serve them or they could get too hard. Keeping them in a metal tin seems to work best.
As much as I like hazelnuts, it’s a bit of a pain to get the bitter skins off. I’d try other nuts. Almonds and pistachios would be nice, but you can use whatever you like. You can even leave them out of the biscotti recipe and just add them afterwards. Just spread melted chocolate on the biscotti and then top with nuts. Yum!
From the reviews:
Click the label “biscotti” below for more flavors of this delectable treat.