In lieu of all other desserts – forsaking cakes, ice cream, brownies, pies (reserved for birthdays and holidays only) there’s what I call an “endless biscotti jar” in my kitchen. <br />In my book, biscotti is the perfect dessert – just the right amount of sweet and crisp for dunking into an after-dinner coffee. Aka mandelbrot in Jewish households, or twice-baked “almond-joy” rusks, biscotti is quick and easy to bake, in endless variety. <br />Essentially, the basic dough calls for eggs, sugar, flour and ground nuts… the rest I generally make up as I go. Variety is the spice, as they say- so out of the cupboard comes the flavor of the week: ginger cinnamon, maple raisin, brandy cherry, orange chai, coffee, anisette, sesame/halvah and of course, chocolate and coconut! <br />Shortening? Butter makes the dough richer, oil makes it crispier. And there are recipes I’ve tried that call for neither, and come out just as crispy, especially if I add sweetened coconut to the dough. <br />The following recipe includes cocoa, chocolate chips, cinnamon, coconut oil. And for good measure, melted chocolate and toasted coconut for dipping. <br />

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