Biscotti – (bee•SKOAT•tee) – “Twice Baked”. Italian cookies, often containing nuts, biscotti are usually slices from a twice-baked flattened cookie loaf. They are dry and crunchy and delicious served with a cup of coffee or tea. This recipe comes from Alice Medrich’s “Chocolate and The Art of Low-Fat Desserts” which is a fabulous book but unfortunately is no longer in print. If you ever see it for sale anywhere snatch it up. You won’t be sorry. The original recipe called for Dutch process cocoa but I actually prefer high fat cocoa. Also, for chocolate chips, try using bittersweet chips with 60% cacao (a good brand is Ghirardelli). These chips are slightly larger than regular chips and give the biscotti an intense chocolate flavor. Cacao are simply the seeds from which cocoa is made.