Best dessert with coffee: what else but biscotti? To maintain my “bottomless” biscotti jar, I bake a batch just about every week out of a jumble of memories from my grandmother’s kitchen and the closest ingredients on hand. Almonds are my usual choice for “mandelbrot,” but most any variety of nuts will do for biscotti. <br /> <br />Best biscotti recipe I know comes out of the pages of Andrew Carmellini’s Urban Italian: Simple Recipes and True Stories from a Life in Food. The recipe is very forgiving with my choices to change up its flavorings and modify its proportions. I’ve added maple and walnuts as substitutions for the recipe’s call for lemon zest and pistachio. <br /> <br />I’ve also experimented with a flour-less and butter-less version of the recipe that’s “parve”- Kosher for Passover. Matzoh cake meal is the substitute for the flour; vegetable oil fills in as the shortening. Thanks to an inspiration from Marcy Goldman’s Best Baking, ginger ale goes into the mix instead of baking power. <br /> <br />Happy coffee-dunking.

Oct. 1, 2021, 11:49 a.m.

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