It is good either plain or dipped in chocolate.
You do have to carve out some time to make it since you are baking it twice.
This recipe comes from the Pamper Chef cookbook Doris Christopher's Stoneware Sensations. Although it has pecans in the title, it is great with toasted walnuts or almonds also.
Cinnamon Pecan Biscotti
1/2 cup chopped, pecans-toasted
2 cups flour
1 teaspoon baking soda
1 teaspoon of cinnamon
6 tablespoons of butter, softened
3/4 cup sugar
1 teaspoon of vanilla
2 teaspoons of sugar
Preheat oven to 350 degrees. Beat butter and sugar until smooth. Mix in eggs and vanilla. In a separate bowl-mix flour, baking soda, and cinnamon. Add to the butter mixture and then add the pecans. Divide dough in half and form each into a 10 x 1 1/2 inch log. Bake several inches apart on a greased or parchment lined large cookie sheet. Sprinkle the sugar on the top of the logs. Bake for 25-30 minutes. Allow to cool a few minutes. Cut logs diagonally into 1/2 inch slices. I lay the biscotti on one side and bake 10 minutes. Remove from the oven and turn over onto the other side and bake another 10-15 minutes. Cool. They will crisp up even more once cooled, but we start eating them as soon as they get out of the oven. I use Baker's semi sweet chocolate melted with a little shortening if I dip the biscotti.