Cook the Issue 2010: Dried Cherry and Almond Biscotti with White Chocolatecomments (1) November 6th, 2010 in Gallery
I have never made biscotti before. I had no idea how thick the "dough logs" were supposed to be. I read the instructions to make them 10" long by 4" wide, but when I did that, my logs were about 1/4" high. I was worried that the biscotti would be too small, so I ended up folding the dough on itself and making the logs about 3" wide. This worked OK.
I dipped half in the white chocolate and half in dark chocolate. Both were devoured! I did freeze over half of the cooked biscotti, and will look forward to enjoying them with espresso in the cold winter months coming up.
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