To be honest, I was never fond of biscotti. The idea of baking a cookie twice made me shake my head incessantly in disappointment. I vividly remember watching Giada DeLaurentiis making biscotti on her show, and when she sliced the first baked “loaf” of biscotti, just to put it back into the oven and bake it past the point of being crunchy on the outside, and chewy in the inside, it infuriated me. I yelled at the television,”WHY?!? WHY would you do that? They’re fine just the way they are!“. I was that girl who had no right to talk, when she had no clue what she was talking about. I never gave home-baked biscotti a fair chance. Who was I to assume they’d taste like the stale store-bought kind?
I took the original recipe from ‘The Essential Baker‘ by Carole Bloom (looovee), and split the recipe to make two versions of this–one regular and one with Bob’s Red Mill Gluten Free All Purpose Flour in place of regular flour. The darker looking dough is the gluten free (the gluten free flour has a darker hue and silly me was shaping out the loaf on top of the hot oven, so it was melting, hence the considerably darker color).
This is one of those things that makes me ponder on how “baked fresh just this morning” can be very overrated, if you’re going to be eating it that same afternoon or evening. If only we let some things sit overnight before eating them, we would see a whole new side of flavors to something. These taste better the next day. I know, I know, waiting for them to bake is test of patience enough. Just saying!