As an inveterate dipper, I’m a sucker for anything that I can dunk in my coffee. At the same time, I’m also petrified of cracking a tooth on something that’s a bit too … crunchy. Thus began my obsession with making a perfect batch of biscotti. I didn’t want anything super crispy, or crumbly, and they should have a slightly soft chew. Perfect to dunk and not rock hard and a potential dental disaster.
Having cracked the biscotti code, and come up with something I consider pretty damn good, I was baking for meetings and events that I ran. If you didn’t show up on time, then no treats for you! I had everyone from roadies to rockstars requesting biscotti. Totally insane …
Years later, a co-worker said “holy shit – you should sell these!” And I laughed. I just make them for friends and fun, it was never meant to be monetized or a quest to become the next Famous Amos. Then I started getting more requests. Then a chef who I admire said how much he loved them.
So, ok, I give up. It’s time to start selling biscotti.