Yield: Yields about 60 biscotti.
These twice-baked Italian cookies smell divine and are delicious eaten by themselves or dunked into hot tea or coffee.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
I just made these and they are excellent. They are very sticky but I just made sure I had plenty of flour while I shaped them onto the pan. I also made an orange glaze with a little ginger in it to drizzle on them. This recipe is a keeper. Yummy
I agree, the dough is very, very sticky, but the flavor is wonderful. I followed the directions exactly except I divided the dough in half instead of in six and cooked them for 20 minutes. They made approx. 30+ large or full-size biscottis. I also baked them the second time for only 3 minutes per side as I like a softer biscotti.
© 2020 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?