Yield: 36 biscotti
These sweet and tart cookies are crunchy because they’re baked twice, which makes them ideal for dunking into espresso or dessert wine. Dipping them in melted chocolate is optional, but adds an extra layer of flavor.
Love this recipe so much! Delicious every time. When you say “on edge” you mean the same edge they were just baked on, right? Thank you!
Do you use raw, roasted, or roasted/salted pistachios?
This may be the best biscotti recipe ever! The texture was perfect and they held up beautifully. I spread white chocolate on the top edge and then dipped in the crushed pistachios. They were pretty and delicious. Will make for holiday gifts!
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