Let me start by saying: I really liked the recipe this week! Huzzah!
Really, my enjoyment of this week’s recipe comes as such a relief. I was starting to get a complex, because I feel like every week I’m a Bad Attitude Bear. It’s all, “I wanted to like this recipe, buuuut…whine whine whine.” And while most people would agree that no one likes every recipe every time, I really thought I was the exception to this rule. I love sweets! I never knew I was so finicky until I started picking apart every single TWD recipe! Shut up, me!
So, yes, score one for biscotti. Actually, score two. This biscotti deserves double credit because I was so NOT excited about making it and was expecting to dislike it. In my face! First off, we’re not coffee drinkers, so I don’t have much use for dunkable cookies. As a rule I like my cookies underbaked and very soft and chewy…and biscotti, being double-baked and ultra-crispy, is the polar opposite of my Platonic cookie ideal.
I wasn’t much impressed with the taste of the unbaked dough, and was also puzzled by how sticky it was--I almost thought there was a mistake in the recipe, because it was so wet. But Dorie did not lead us astray, the dough turned out perfectly. (And I was glad to have followed her instructions to form the dough into very narrow logs, because these puppies spread.)