TWD—Chocolate Biscotti—Two Ways

This is going to be a short post. (Ha, we’ll see, I always say that, but just can’t seem do it. ;)  I’m taking the three youngest boys to Idaho tomorrow (Tuesday) for the rest of the week.  (Scott is away at scout camp and Kevin gets to stay home alone, since he’s teaching a summer course.)  Anyway, I have lots to do, so I plan to make this a quick one.

I made the biscotti, which was chosen by Jacque at Daisy Lane Cakes for TWD this week.  Jacque will have the recipe on her blog.  I made it just as written, except as always, I omitted the espresso powder.  I made the full batch, then divided the dough in half and added almonds and tart dried cherries to half and left the other half with just the extra chopped chocolate.  Both are very good. 

How’s that for short and sweet?  I kept eating too many of theses.  I had to put them in the freezer.  For some reason, I tell myself that crunchy cookies like these have no fat/calories.  Whatever.  I know better.  Into the freezer they went.  Lurking.  I know they’re there. ;)

Here’s the “soldiers” all lined up.

We’ll end today with a cute little picture of the doggy.  Awww.