I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonderful. I did not have ricotta on hand, so I drained cottage cheese and used that. I also used the dough hook on my stand mixer instead of a bread machine. The dough came out smooth and flexible, much like bread dough and formed beautiful loaves. I had to bake the sliced cookies in the oven longer than what the recipe called for... I would recommend turning down the oven temp on the second bake and keeping them in there longer to dry out more. The ganache recipe to dip them in is great- wonderful flavor and it lends a nice "biteable" covering for the cookie! I took these to a scrapbooking party and they were a HUGE hit! I will certainly make again!
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I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast....