![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaeW3E-HYE5wZg8pk6IYPcpO9meYbsjv0Iu6-uXBzhoByz8TuhIwx0noQB1TCIHUn9mI6gB0ZfCZgjUlurv82V5C4QnpaETv9FbZETC5KDTMiTVZ_O9xhA_jhx-hgfFIUPSOX9Fw/s320/biscotin+chocolat+prune.jpg)
I used about 1 3/4 cups of flour and 1/4 cup cocoa to the 3 egg whites [remember these old recipes seldom contain propotions, and most officers and cooks seldom shared tips--it was way too much flour!]. In my mind I was seeing Italian-type biscotti--and these cookies were definitely dry and hard when baked. If your teeth are old like mine, I highly recommend a good soaking of the cookie in coffee or other liquid before biting and chewing. However, if you have a good cup of strong coffee and some time to savour each morsel, you will not be disappointed.
Next post: more on biscotins.