No reason why not. But you'll keep more control of the cookie texture if you leave the chocolate until after the biscotti are finished baking. One traditional way to add chocolate to biscotti is to melt the chocolate, dip each cookie in (about 1/3 of the way), then let drip and cool on a wire rack. Other ways include to melt some chocolate on top of the biscotti, or to lather/slather with a ganache. All are good...
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One traditional way to add chocolate to biscotti is to melt the chocolate, dip each cookie in (about 1/3 of the way), then let drip and cool on a wire rack.
Other ways include to melt some chocolate on top of the biscotti, or to lather/slather with a ganache.
All are good...