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Biscotti or Italian twice-baked cookies were first baked to withstand long journeys. Created in Rome and perfected during the Renaissance in Tuscany these Italian cookies were a source of nourishment for travelers and the Roman Legion. This cookie ranges in consistency from hard & dry to slightly toasted & cakey. In Tuscany they are the perfect finish to a meal served with a glass of
Vin Santo. They are often times eaten as an afternoon snack with a cappuccino. They are meant to be dunked into espresso or wine; not nibbled like chocolate chip cookies. Biscotti are dipping cookies which soften and absorb your liquid of choice.
This particular batch is a mix of my Italian & Mexican cultures. I've finely chopped the almonds rather than leaving them coarsely chopped, much like Mexican Wedding Cookies. I added warming spices and
Theo's limited edition Gingerbread Spice Milk Chocolate Bar. The base of the recipe is from Martha Stewarts' current Holiday Cookies magazine.