As I count down the days to the JFK 50 Mile Run (11 more days… eeeek!), a race long enough to warrant eating real food rather than GUs and PowerGels, I got to thinking about some of the best homemade foods that have sustained me during long runs in the past. Biscotti are a favorite, as they are easy to carry, easy to digest, and don’t easily crumble.
I started making biscotti about ten years ago, using a recipe I saw for the first time while watching Everyday Italian with Food Network Chef Giada de Laurentiis. I’ve made a couple of tweaks to the original recipe to make this twice-baked Italian cookie both runner friendly and a perfect holiday treat.