Photograph by Laura Murray, food styling by Sue Li
“When I was growing up, biscotti was a hard sell,” says Carla Lalli Music. “Compared with all the other holiday cookies, the rock-hard one that you dipped in licorice-flavored liqueur was grouped under Things Adults Like That Make No Sense. Now that I’m grown, though, I’ve embraced biscotti as the anti-gooey-chewy cookie that can be packed with my preferred dessert flavors: coffee, chocolate, and nuts. Mine come out crisp but tender, and they’re sturdy enough to dunk in amaro, bourbon, or cold milk—because even in adulthood, I don’t understand sambuca.” An extra egg yolk and plenty of butter help these biscotti stay tender even after being baked twice.
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