I had so much fun this past December making biscotti to give to relatives and friends for Christmas. And if truth be known, biscotti is so darned easy to make, I felt a bit guilty not spending more time on these edible gifts. I quickly got over any remorse. Because dunking a biscotti in your morning coffee or tea or softening one of these Italian cookies in Vin Santo* as an after dinner or late evening treat, is just about as close to actually being in Italy as you can get. And isn’t even a temporary reminder of the joy associated with visiting Italy one of the greatest feelings on earth. At least it is for us.

So, being able to share these twice baked treasures with our friends and family helped make the holidays extra special for me.

Now, something you should know. These are very flavorful cookies. Nothing bland or quiet about their flavor. And probably a cookie your children would not appreciate. But for a chocolate lover, these are perfect.

So, next time you need an easy to prepare cookie that will make you shout yum, this is the recipe for you. I found the recipe on the cooking.nytimes.com site. I did make a couple of changes, but the inspiration was all on the Union Square Café’s Chocolate Biscotti via Alex Witchel.

Well, it’s rainy here in NW Washington. But we really have nothing to complain about. California is being hit with horrendous weather, as are other parts of the country. So, a bit of inconvenient rain is just an accepted consequence of living in this natural paradise. I can still see Barnum Point (here on the island), Port Susan Bay, and the low foothills as I write. But the snowcapped mountains are hidden under low hanging clouds. Hopefully the cloud covering is dumping snow all over the Cascades. Our state can use all the water reserves we can get.

As always, peace and love to all.

2 c. unbleached all-purpose flour, fluffed

¾ c. plus 2 T. good cocoa powder

1 tsp. fine sea salt

1 tsp. baking soda

1 tsp. espresso powder (I use Medaglia D’oro instant espresso)

4 T. (½ stick) unsalted butter, room temperature

1¾ c. lightly packed brown sugar

⅓ c. granulated sugar

1 T. vanilla extract

4 lg. eggs, divided

1 rounded c. mini chocolate chips

1 T. water, for egg wash

2 T. raw sugar

Line a large baking sheet with parchment paper.

In a mixing bowl, whisk the flour, cocoa powder, salt, baking soda, and espresso powder together; set aside.

Using a heavy-duty electric mixer, cream the butter, brown sugar, and granulated sugar together for 3 to 5 minutes at medium speed. Add the vanilla extract. Mix for 10 seconds. Add 3 of the eggs, one at a time, mixing well after each addition. Add the flour mixture and mix at low speed until dough comes together, 1 to 2 minutes. Add the mini chocolate chips and mix just until chips are evenly incorporated.

Using buttered hands, shape half of the dough into a log roughly 1½ to 2 inches wide. Place log on prepared baking sheet and flatten slightly. Form the second half of the dough the same way and place on the baking sheet about 3-inches away from the first log. Brush tops of logs with egg wash made from whisking the remaining egg with the water. Then, sprinkle each log with 1 tablespoon raw sugar.

Bake in a pre-heated 350-degree oven until the biscotti have spread and bounce back slightly when pressed with fingertips, about 30 minutes. Remove from oven and let cool completely, about 1½ hours.

Preheat oven to 325-degrees. Using a sharp serrated knife, cut logs into ½-inch diagonal slices. Place each slice, cut side down on the same parchment paper lined baking sheet. Bake until firm, crisp and slightly dry, about 15 minutes.

Remove from oven and allow to cool completely before storing in an airtight container at room temperature or in your freezer for up to three months.

*According to winefolly.com “Vin Santo (or Vino Santo) is a viscous, typically sweet dessert wine made in Italy, predominantly in Tuscany. The wine is loved for its intense flavors of hazelnut and caramel. When paired with biscotti, Vin Santo becomes “Cantucci e Vin Santo” which is inarguably Italy’s most famous welcoming tradition. What makes Vin Santo truly special is the natural winemaking process which gives it a unique taste.”