ニューヨーク・タイムズのインスタグラム(nytimes) - 6月22日 01時34分

There’s something about the crunch of biscotti that leaves dessert aficionados wanting more. The Italian cookies, baked twice — once in the oven and again after the dough has been sliced — provide a crunch trifecta. They’re #crunchy at the center, crunchier as you head to the ends and crunchiest at the tips. The biscotti photographed here by @gentlandhyers for @nytmag are chocolate, made with cocoa and studded with chocolate chips as well as sliced almonds. Visit the link in our profile to get @doriegreenspan’s #NYTCooking recipe for these crunchy cocoa-cornmeal #biscotti. (And hold on to the inevitable crumbs and any little bits that might break off — you’ll be happy to have them over ice cream.)

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