Great recipe,very versatile! You can use different fruits, nuts, and extracts for a variety of flavors. After making it thrice in one week,I've been able to improve on my 'technique'.The proportions & ingredients as given are fine,I have not changed those. Not enough space here to post the annotated recipe(u can msg me for that), so I am just posting some tips: -mix dry ingreds 1st so you don't have to use a 2nd measuring cup & mixing spoon -use canola or vegetable oil, not olive. olive flavor is too strong -put dough in fridge for 5 mins b4 dividing and shaping. --how to shape: don't use your hands-too messy. spray wax paper with pam. After 5 mins, take a spoon & use the side to separate the dough in half and then pull it out of the bowl onto the center of the oiled parchment paper. Then shape it into a skinny column/log by folding the paper around it. Then scrape the log off onto the lined cookie sheet. It is going to spread a bit and look too thin, but don't worry about it; it will rise. Repeat this paragraph with the 2nd half of the dough and put it on the same sheet. (the 2 blobs should be parallel to the short side) -during cooling, cover with a towel or kitchen mitts so they cool more gradually and don't crack. -use an even knife,not serrated. -Do not saw,press in with your body weight ---after cutting, flip paper &use your hand to help biscotti drop onto pan.lie them on their sides & throw out the paper.heat for 10mins more & enjoy :)
Was this review helpful?
[
YES
]
9 users found this review helpful
What's this?