I love cookies that you can dunk. I come from a family of dunkers. My granddad was a dunker, my dad is a dunker, and even my daughter enjoys dunking. Biscotti are definitely dunking cookies, but sometimes I find them just too dry. In fact, I had one recently at Il Fornello that fit that bill. I could hardly bite into it and when I did, the cookie was sandy and hard to swallow. So when I double bake my biscotti, I watch the second baking very carefully. I want to toast lightly without baking all the moisture out of the cookie. These biscotti have a light texture and a ginger/spice flavour. The pecans add a little extra crunch and texture. I’m sure real traditionalists would argue that my biscotti aren’t dense and crisp enough to be called biscotti, but I enjoy them this way…dunked or not!