Delicious and so, so easy to make. I've made this so many times over the years that I've memorized the recipe. Like other people, I use 1/2 tbsp vanilla extract and 1/2 tbsp almond extract instead of anise. If I'm making it for my mother, I decrease the sugar to about 3/4 cup for less sweet cookie. I always slice the large roll right out of the oven so it doesn't get all crumbly after it cools. I also find that melting some quality dark chocolate, pouring it into a shallow dish, dipping the smooth round side of the biscotti in it, then sprinkling sliced almonds on top makes for an amazing presentation. I've also drizzled white and dark chocolate over the top with a fork, but I don't like it as much. If I could give this more stars, I would! Thanks for an incredible recipe!
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Delicious and so, so easy to make. I've made this so many times over the years that I've...