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Ginger Biscotti with Pistachios

Reviewed: May 22, 2003
These taste great, but as another reviewer found, my dough spread out and the "logs" became two giant, flat cookies. They were too thin to really slice and toast, but I did the best I could. They are very tasty, but they have the consistency of soft cookies, not the crispy biscotti I was going for. I might try it again, and try to compensate in some way. Or, use the same recipe and just make them into cookies.
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