Almond bark is an ideal snack. It’s not exactly healthy, but it beats out a bag of chips, and just a few bites goes a very long way towards satisfying a chocolate craving. I like it straight from the refrigerator because it’s brittle at first bite, and then melts into a rich, chocolaty mouthful spiked with crunchy almonds. It’s also so simple to make that it barely requires a recipe, but here goes:
Biscotti are the ideal dessert because they’re incredibly simple to make, but they seem complicated and fancy. You may have always been content to buy them at the grocery store, but once you make them, you’ll wonder exactly why you were paying over $6 a bag for something that costs well under $3 and takes less than 10 minutes of active time to make.
Biscotti means “twice baked,” and thats what these cookies are. First, a whole blob of dough is baked. Then, it’s sliced and baked again in its typical stick shape. Another advantage of making biscotti yourself is that you can choose how crunchy you want to make them, from moist and crumbly to break-your-teeth hard. I’d recommend against the second extreme.
Here, I use sliced almonds, but there are thousands of variations on biscotti. Perhaps some of them are slightly more difficult than others, but this one is dead simple.
