I love biscotti. Twice baked, it’s the adult version of our childhood nostalgia: crunchy sweetness best dipped before being devoured. Instead of a glass of milk, though, those little bars are beautiful with a latte, a cup of tea, a mug of hot chocolate. It’s breakfast, it’s dessert, it’s your sophisticated milk-and-cookies before bed.
The problem is, though, that too often, biscotti are a little too crunchy — or rather, uncrunchably hard. I once made a recipe that was so hard, I actually realigned my jaw trying to bite into one after years of it being nearly imperceptibly, but rather painfully misaligned. Though most of my friends refused to touch it, I claimed it a medical victory. But you never want friends to avoid your baking, no matter how it might accidentally give you some mandibular relief. I am no doctor — it’s not a method I would necessarily advise to anyone. Truth be told, I was lucky I didn’t break a tooth or five.
