Yield: Yields about six dozen 3-inch cookies.
Do the first bake and then finish the cookies as your schedule permits. Half-baked biscotti can sit as long as overnight.
Wonderful recipe. I used high fat butter, organic sugar, and baker's sugar. One half of recipe fit nicely into my biscotti pan which helps save time. I didn't sugar these, we prefer less sweetness.
As I say to my guests when serving them: this is the best biscotti you will ever eat. No one has yet taken issue with my claim. I followed the directions to the letter, except for adding only half of the anise (personal taste). I also oiled my hands to make the loaves. It can be a 3-hour operation or more, so I suggest baking all the loaves only once, then freezing three, well wrapped, and only slicing and second-baking one loaf at a time. One loaf, cut slightly thicker than described so as to avoid crumble, makes around 20-22 cookies. You can defrost and bake the other loaves as needed. Don't skimp on the sugar added on the cookies in the baking steps -- that creates the golden color and the delightful crispiness. Heaven!
A great recipe, it created outstanding biscotti - outstanding amongst a crowd of Christmas cookies, biscotti included.
Well worth the work!
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