“A sweet, character-driven story. Viola is very real, as are her feelings, hopes, desires, and dreams.” –School Library Journal
“Best-selling adult author Trigiani nicely captures boarding-school bonding, adolescent female insecurities, and current teen trends. Fun, breezy, and full of subtle life lessons.” –Booklist
“Trigiani takes the familiar boarding school milieu and gives it some welcome nuance and a refreshingly grounded feel in her debut YA work … Trigiani offers a realistic look at the ever-shifting bonds of friendship and the adjustment to one’s first taste of life away from home.” –Publisher’s Weekly
Makes Eight Pieces
1 3/4 cups flour
1/3 cup unsweetened cocoa powder
2 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar
3/4 stick unsalted butter
3 large eggs (beat one at a time)
1 1/2 teaspoons vanilla
8 ounces chocolate chips
1/2 cup white chips
Combine the above ingredients in a mixing bowl until the mixture reaches a thick, doughy consistency.
Preheat the oven to 350 degrees, and line a baking sheet with tin foil.
Wet your fingertips, and shape the dough into two logs.
Bake at 350 degrees until the tops are cracked (approximately 25 minutes).
Cool the logs for 10 minutes, and then slice.
Toast each side of the biscotti for 8 minutes at 300 degrees.