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Showing 1-3 of 3
By Sydney Mike
on April 24, 2010
I love biscotti, although not as dry as it's supposed to be, since I usually just eat 'em rather than dunk 'em! And these are great tasting biscotti, even if I did make a few small changes in the way they're prepared! During their first baking I watched them, & kept them from spreading too much by pushing the sides of the logs back in (as I do with several other biscotti recipes) & then after cooling & slicing them, I stood the slices up rather than laying them down for the 2nd baking! Also baked them for a little less time than indicated the 2nd time around, so that they were pretty much dry, but not overly so! However it's done, though, these are, as I said, great tasting biscotti & the recipe is one I'll be happy to keep around! Thanks for sharing it! [Made & reviewed for one of my adoptees in the current round of Pick A Chef]people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on July 19, 2009
on April 14, 2009
This biscotti turned out different than others I've made. The dough was more like cookie dough and difficult to work with. I wasn't able to shape the dough into logs until I added a bit more flour. I halved the recipe so maybe that caused the problem. The taste was still good. I think I may try to make marbled biscotti using a regular biscotti recipe then adding the chocolate.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (24 g)
Servings Per Recipe: 36