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Biscotti
This recipe is great. The only thing I changed was (like many)the anise extract. I used one tsp. of vanilla extract and one tsp. of almond instead. When I first made the dough it was so sticky and I took the dough out of the mixing bowl and placed it on a pieces of foil. It wouldn't come off the foil so I put it in the fridge for a few mins. and it peeled right off. I greased my hands and the foil then it work marvelously . The biscotti was amazing :) I drizzled it with chocolate.
3 users found this review helpful
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Reviewed On:
Jul. 8, 2009
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