I've been making this base recipe for the past three years, usually for Christmas. This is an excellent recipe and I thank the author profusely for posting it...I've received many compliments! Because I don't care for anise, I use two tsp of almond extract in addition to the two tsp vanilla and, for varied flavor and texture, I've used toasted, finely-chopped walnuts. I also coat the bottoms with semi-sweet chocolate. A few hints...if you find it difficult to work with the dough, simply place between two sheets of waxed paper to roll/shape your logs. You can then simply drop it on to your parchment paper-lined cookie sheet. Also, melting chocolate on a dinner plate makes it very easy to sweep the bottom of the cookie with chocolate...simply place on waxed paper-lined cookie sheets and cool. When attending holiday parties, placing six of these biscotti in a decorated goody bag tied with a red ribbon makes a wonderful hostess gift. Also great to give to teachers, neighbors, postal carrier, etc. I simply adore this recipe. This recipe is simple, but if you're not familiar with working with biscotti, be patient. They are SO worth it!!! Enjoy!!
Was this review helpful?
11 users found this review helpful
I've been making this base recipe for the past three years, usually for Christmas. This is an...