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.
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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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