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[Photograph: Carrie Vasios]

When it comes to my palate, I can sometimes be totally childish (vanilla soft serve with extra rainbow jimmies and marshmallows, please) and sometimes be more grownup (uni, uni at every meal thank you). Falling into the latter camp is my love for dark chocolate. Bitter, tannic, not-yo-mamma's-milk-chocolate chocolate.

That's why I took a chocolate biscotti recipe that I've been making for a while (first gleaned from the pages of Gourmet), took out the chocolate chips and some sugar, then used the best unsweetened cocoa powder I could find.

The resulting cookies are chocolatey and just the right amount of sweet. Yes, eat them for dessert, but maybe pair them with a sweet dessert wine. The figs add little pops of chewy, plumy fruit flavor. If the figs you buy in the market are too dry and chewy, try reconstituting them with a little boiling water. I made these biscotti extra long because that seemed to match their elegant flavor, but they're certainly harder to store that way, so feel free to cut the cookies in two before the second bake.

About the author: Carrie Vasios is the editor of Serious Eats: Sweets. She likes to peruse her large collection of cookbooks while eating jam from the jar. You can follow her on Twitter @carrievasios

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