Just made this for the first time ever, biscotti, that is. It turned out GREAT! I scaled the recipe down with the calculator, and used almond extract instead of anise (for I hate the taste of anise, fennel, and licorice with a firey passion). It's a very versatile recipe (i.e. chopped nuts and dried fruits can be added if one chooses). Also, doing an egg or milk wash over the dough makes it prettier, but that step isn't totally necessary. All in all, I will probably use this as a base for all my future biscotti endeavors.
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Just made this for the first time ever, biscotti, that is. It turned out GREAT! I scaled the...