Yield: Yields about three dozen 6-inch-long cookies.
I like to cut these cookies diagonally into long rusks, but if you want, cut the logs crosswise to make a larger amount of smaller biscotti.
I substituted slivered almonds (toasted) and this biscotti is great. The texture (with the cornmeal) really is very good.
Outstanding recipe! Been making these for years and it is my go-to recipe at Christmas time and they always get rave reviews. I substitute pistachios and/or hazelnuts for the pinenuts depending on what I have on hand. I also soaked the fruit in rum as I didn't have brandy in the house either! The texture is perfect and they are wonderfully savory in contrast to most baked goods at xmas time. This one is a keeper!
This is a fabuolus recipe! I make them for Christmas gifts!
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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