Written by Rae
These are the biscotti we made for Indie Art Hall, Gong. We made them by request from a friend because she thought they would be good with the drip coffee they would be selling. I want to preface with that neither of us had ever eaten a biscotti before we made these. We were a bit pessimistic about whether or not they would be good, and whether or not they were something people would actually want to eat with their coffee or for a small dessert. We had scoured some coffee shops in Seoul to see if they were still being sold anywhere, but didn’t have any luck finding any. However, the biscotti turned out really tasty, and people were interested in trying them.
We decided to make chocolate almond biscotti and an almond anise flavored biscotti. Both turned out excellent, although our favorite one was the anise flavored one, which I guess is a traditional cookie in Italy. The anise added a nice contrast to the sweetness of the cookie. It also paired great with a nice black coffee. It’s a recipe we’d make again.
The great thing about biscotti is that they can be easily kept for a very long time, because they are just a really dry cookie. Ours didn’t last very long, though 🙂 You can find the recipe for the almond anise biscott here, and the chocolate almond one here.