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Anise Biscotti
This is an outstanding recipe: the first biscotti I've made that isn't so hard as to break your teeth. Crisp, but not too hard.
What worked really well for me was to chill the dough overnight. Still used some flour to make the roll, but much easier to work with chilled.
6 users found this review helpful
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Reviewed On:
Nov. 1, 2008
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