This is for the photo contest. I was drawn to this recipe because it used olive oil. Other biscotti recipes I have use no butter/oil and end up etremely hard. These stay soft but still have the texture of biscotti and dip in coffee well! I didnt have 1 1/2 cups of pistachios, so I only used 1 cup; but, I think that if you have them, use the full 1 1/2 cups.
Date Posted: Jan. 3, 2007
Photography Notes: Just take a lot of pictures at different angles. Also, try to use a solid background and natural lighting.
Cooking Level: Expert
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