There was a winter, quite a few years back, when I was rarely without a jar of these biscotti on my kitchen counter. I was a total addict, eating them every morning with my caffè latte, cleaning up crumbs mid-afternoon, dunking them into my bedtime tea. And then, my morning coffee habits changed and they fell off my radar. But only temporarily. Thank goodness.
I’m back to drinking milky coffee in the morning, thanks to the miracle of a stovetop frother I gave Matt for Christmas (a totally selfless act, of course), so it was only natural for my beloved biscotti to return as well. They’re everything I want with my cappuccino: crunchy and dunk-able, with a bit of cornmeal bite, plenty of almonds, bursts of bright citrus, and little hits of sweet here and there from dried currants. With a jar of these on the counter, I always have a very good reason to get out of bed…scratch that, leap out of bed.