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.
I registered for an account just so I could rate these! Just as one reviewer's Italian acquaintance said...these are how biscotti should be. I always trim the browned edges to taste-test before the second bake, and I was delighted at how similar to cantucci they were (although the majority of the biscotti lack that same crispy-chewy texture).
To comment on earlier reviews:
- Don't panic:
-> SOOO sticky - this "dough" approaches batter consistency
-> They spread like pancakes but they *will* rise!
- I baked in 2 loaves but will definitely follow directions next time - I'm hoping to achieve a cantucci texture all through. I suspect they'd be amazing dunked in a little dessert glass of that liqueur..
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.
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