This biscotti recipe is for the traditionally dryer and harder version. If you like a softer biscotti, as I do, reduce the cooking time per cut side down to 6 to 7 minutes per side. They will be crispy on the outside, but softer in the middle.
Servings: 36
EQUIPMENT NEEDED
- Large mixing bowl
- Medium mixing bowl
- Large mixing spoon
- Wire whisk
- Large baking sheet
- Large wire cooling rack
- Cutting board & Chef’s knife
- Measuring cups and spoons
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