Well, I woke myself up with a bit of internet food gazing, which mainly involves visiting some of my favorite food blogs. Such browsing roughly equates to a small dose of food porn, and on this day it turned into an even larger distraction because I couldn't keep myself from trying out one of the recipes.
I stumbled upon a recipe for chocolate biscotti here, on David Lebovitz's blog. Seriously, how was I to resist the temptation after seeing his picture of the product? Now, he calls these cookies "chocolate biscotti," but I personally think that the more appropriate title for them is "Chocolate chocolate biscotti," since they're made with cocoa plus chocolate chips. Then, I'd add a third chocolate to the title if I opted to dip the baked product in melted chocolate, which he appears to have done, judging from the photo that he posted.
Up until today, I'd always used Mark Bittman's recipe from How to Cook Everything to bake biscotti. Lebovitz's recipe is different from Bittman's, mainly in that it doesn't call for butter. Instead, the liquid ingredients consist of only egg, and vanilla and almond extracts. Normally I love the flavor of butter in anything, but this recipe is great because lack of butter allows you to focus on the CHOCOLATE. These are very rich, damn good, and go straight to a chocolate-lovers heart. Well worth the distraction, I'd say.
Here's a picture of my biscotti, and you can find the recipe on David Lebovitz's blog.
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