This is the BEST biscotti recipe this Sicilian girl has ever made! The beauty is in it's simplicity. I've also made them with orange extract and almond extract. I like a lot of flavor, so I've increased all extract amounts to 2 tablespoons (1 oz). It's difficult to roll the dough, so I do the following: place half the dough on your parchment on the baking sheet. Roll the dough back and forth. You might need to anchor your baking sheet, hold the parchment with one hand and roll the dough with the other hand. It will easily roll out and, and can be repositioned as needed. I like soft biscotti, so I skip the toasting step. I cut the biscotti when they are barely warm to touch. They remain soft for the few days they last in my house, stored in a tight biscotti jar. I continually make these when the previous batch is gone. So simple!! Thank you JANDEE for sharing this recipe!
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This is the BEST biscotti recipe this Sicilian girl has ever made! The beauty is in it's...