• Jane Evans Bonacci The Heritage Cook

    WELCOME to The Heritage Cook ... we're sharing traditions, one recipe at a time! I learned to cook at my grandmother’s side, watching her create nourishing meals for the family. I love to share the lessons she taught me. I am a recipe editor, developer and tester, a food writer, passionate cook, and baker. Subscribe to the blog and never miss a recipe or the fun of Chocolate Mondays! Creating, exploring, sharing, nurturing ... that is what I love about cooking!

  • Some comments made by readers …

    ... Woo hoo! Mondays just got a whole lot better now that you’re featuring chocolate in some shape or form each week. It’s my favorite food group, after all...

    ... We prepared the “Fathers Day Brunch” on Sunday. It was a big hit! I was amazed at the light and very tasty pancakes. It looks like your recipes are going to keep me busy!...

    ... The [Chocolate Crinkle] cookies look beautiful. First bite brings a sensational experience to the pallet. Slightly crunchy exterior at first, then the moist interior with a burst of chocolate flavor through out my mouth. The flavors lingers long enough that I feel I must have another bite to experience it all again...

    ... This chicken is delicious. So tender, even the breast meat, with a hint of onion and lemon. Definitely a keeper...

    ... Just had my first bite and WOW! I think this is the best homemade brownie i have ever tasted. Great chocolate flavor with the right amount of sweetness. And the fudgy consistency is perfect! ...

    ... LOVE, LOVE, LOVE the glossary. I’ve “heard” these terms but never have I seen them in print. Keep ‘em coming! ...

    ... I made this pasta sauce this past weekend...what can I say, it was delicious! I added fresh zuchinni and eggplant for a vegetarian style meal like you suggested. Topping the pasta dish with fresh basil from my "Swiss" herb garden made the sauce perfect! ...

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Chocolate Monday – Chocolate Biscotti !!

Happy Chocolate Monday! Today’s treat is Chocolate Biscotti! Biscotti (biss-koh-tee) (the plural of biscotto) is an Italian twice-baked cookie. Extra crunchy, they are perfect for dunking in coffee or espresso. You form the dough into logs and bake them most of the way through. Then take them out of the oven, cool slightly, slice and finish baking. The first time I tried to make biscotti, I didn’t trust the recipe and left the cookies in too long on the first bake. When I tried to slice them, they crumbled. Don’t make the same mistake I did!

Biscotti can be made in a wide variety of flavors, with almond being the most traditional. I make a variation with pinenuts and orange zest that is fabulous. Hazelnut is another flavor that I particularly like. Feel free to experiment and see if you like other flavors as well or better than this!

Jane’s Tips and Hints:

Traditionally baked, sliced, and then baked a second time, biscotti can sometimes be quite hard. For a softer cookie you can reduce the time of the second bake or eliminate it altogether. If you are making them for babies or older folks, this might make it easier for them to eat.

Chocolate Biscotti

David Lebovitz

Yield: 50 to 60 cookies
Use a good-quality cocoa powder. You can use natural or Dutch-process for these, whichever one you like. Just remember that the chocolate flavor of the finished cookies is dependent on the quality of cocoa powder you use. So it’s worth using a decent one.


For the biscotti

2 cups flour
3/4 cups top-quality cocoa powder
1 tsp baking soda
1/4 tsp salt
3 large eggs, at room temperature
1 cup sugar
1 tsp vanilla extract
1/2 tsp almond extract
1 cup almonds, toasted and very coarsely-chopped
3/4 cup chocolate chips

For the glaze

1 large egg
2 tbsp coarse sugar crystals such as Demerara, Raw, or Turbinado


Preheat the oven to 350°F.

In a small bowl, sift together the flour, cocoa powder, baking soda, and salt.
In a large bowl, beat together the 3 eggs, sugar, and vanilla & almond extracts. Gradually stir in the dry ingredients, and then mix in the nuts and the chocolate chips until the dough holds together.

Line a baking sheet with parchment paper or a silicone mat. Divide the dough in half. On a lightly floured surface, roll the dough into two logs the length of the baking sheet. Transfer the logs onto the baking sheet, evenly spaced apart.

Gently flatten the tops of the logs. Beat the remaining egg and brush the tops of the logs liberally with the egg. (You won’t use it all). Sprinkle the tops with the coarse or crystal sugar and bake for 25 minutes, until the dough feels firm to the touch.

Remove the cookie dough from the oven and cool 15 minutes. On a cutting board, use a serrated bread knife to diagonally cut the cookies into 1/2-inches slices. Lay the cookies cut side down on baking sheets and return to the oven for 20 to 30 minutes, turning the baking sheet midway during baking, until the cookies feel mostly firm.

Once baked, cool the cookies completely then store in an airtight container for up to two weeks. If you wish, the cookies can be half-dipped in or drizzled with melted chocolate, then cooled until the chocolate hardens.


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