Biscotti.. .. . .. again..

Why: Now that I discovered how easy biscotti is, I went a little wild.

What: I was still on my chocolate kick so I wanted to give a go to chocolate biscotti. I used this recipe and well, it turned out perfect. I used milk chocolate chips and I made some with and without almonds and I have to say that unfortunately the almonds didn't add much. Since I already started the mess I decided to dive in and make another batch of biscotti. I tried my hand at this recipe but cut the amount of chips, pistachios and craisins down and used 2 tsp of the almond extract. This recipe was quite a bit more sticky (I had to wet my hands in order to shape the dough into logs) and it stuck to the parchment paper so I ran a sharp knife between the cookies and paper to get them to release. I figured that the uber stickiness was totally tolerable because there was no butter and hardly any oil in them. I found the almond extract still a little too strong, next time I will use 1 ½ tsp if not a little less. Both cookies turned out exactly as I had wished, it's nice to have a roaring success in the kitchen.