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Biscotti

Reviewed: Aug. 25, 2004
A GREAT BISCOTTI RECIPE! I love the texture, not chewy at all. I used 1 tbsp vanilla instead of anise and added chocolate chips and followed the rest of the recipe exactly cooking it on parchement paper (also turned down oven 25 degrees since baking on a dark pan). Cut with a very sharp non serated knife to avoid crumbling and be sure and toast them until they are almost rock hard.
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