My friend Karen Tedesco tipped me off to this recipe. It’s an old one from Gourmet Magazine and can be found on both Epicurious and in the big, yellow Gourmet Magazine Cookbook — one of my favorites, even though it has no pictures.
This is a very good and reliable biscotti recipe which has enough cocoa powder in it to satisfy a chocoholic. The recipe calls for walnuts, but I used hazelnuts and a splash of Frangelico instead. As for the squiggly white design on top, I did that with melted white chips and a zipper bag with the corner snipped off.