OMG--that's what my husband said when he tasted these. These are made in two batches--in one I added chopped toasted almonds, almond extract and orange zest. In the other, I used powdered instant espresso (which enhances the chocolate flavor) and chopped toasted pecans (my favorite nuts). I found that the orange-almond biscotti need to cook a little longer than the pecan biscotti--the zest adds a little moisture--and that I had to cut the orange ones a little thicker than the pecan cookies. Both are amazing and they keep well when stored in an airtight container.

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