a.k.a. biscotti! Today Mom and I made these delicious little twice-baked Italian cookies. Chock full of hazelnuts, almonds, and love…we couldn’t help but dip some of them in dark chocolate. They really hit the spot at 5pm tea time, dunked in a cup of fresh coffee (or tea in my case). Yum!
Special thank you to Rachel and her dad for sharing the recipe.
- Spiked Triple Ginger Cookies
- En route to India – via Frankfurt