Just saying or hearing the word biscotti can make most people’s mouths water. “Biscotti” uttered with the correct Italian pronunciation, as in just the right emphasis, makes them think of a good slice of biscotti with maybe a cup of their favorite tea of coffee. Now add in chocolate as part of the biscotti equation, as in chocolate-dipped biscotti. Things just got considerably better, didn’t they? Now add in toffee as in Chocolate-Dipped Toffee Biscotti. Oh my. And it’s gluten free? Oh my word!
Everyone is suddenly just skipping the rest of my words and clicking on the link to get the recipe from Mary of Gluten-Free Spinner. That’s an action that is understandable and fully merited in my opinion! But if you need further convincing, here’s Mary’s own description of her Chocolate-Dipped Toffee Biscotti: “These light and crisp almond biscotti cookies are loaded with bits of caramel toffee and finished with a smooth and silky coating of semi-sweet chocolate velvet.” Swoon.