I love dipping biscotti into a frothy cappuccino, particularly this double-chocolate version. The chocolate melts, the cookie gets all soft and everything instantly becomes right in the world. The thing about biscotti is that they keep so darn well. You can make them in advance and freeze them for 2 weeks with absolutely no negative effect on the final texture. When giving these cookies as a gift, you don't need to worry about having them sealed in an airtight container if you're planning on gifting them within a day or two. Just buy one of those clear cellophane bags from the dollar store, pop in your biscotti and tie with a lovely piece of ribbon. Since the cookies are completely dry to begin with, they should keep just fine in a bag for a day or two with no ill effects. If you want to store them longer than that, an airtight container is a better solution. Is there a more forgiving cookie? I think not. Photography: Jeff Coulson