My stepgrandmother’s biscotti is one of my top two favorite things she used to make. (My other favorite was pesto. Every summer we’d give her basil plants, which she would return in the form of pesto.)
I made some changes to the original recipe, which I posted below for the normal eaters out there. I used buckwheat as an update to the recipe.
I decided to do half of the batch plain, according to the original recipe, and half with cocoa, so after adding half of the mix to the baking pan, I added 1/4 cup of cocoa to the other half, which you can see in the photos.
Also, I used about 1/4 cup of almond slivers, which I pressed into the top of the batter. —Holly