Original recipe yields 50 servings
Based on a 2,000 calorie dietSee full nutrition
I was intrigued by this recipe as you don't often see a biscotti recipe calling for yeast. They are fabulous though- I think the yeast lends a more tender texture to the biscotti which is wonder...
As I sit munching on my freshly baked biscotti....what can I say....It's fabulous!! I made it a more healthy choice...I used white whole wheat flour! One batch I used walnuts and the other cher...
This recipe turned out pretty good, I will definately make it again. It was certainly easier to make biscotti than I ever thouoght it would be. Thanks for the great recipe.
This biscotti is to other biscotti as baguettes are to biscuits. The yeast adds a certain texture that the baking powder biscottis don't have. Personally, I like the baking powder style much mor...
Biscotti came out great but I used chocolate chips for the semisweet chocolate melted in the cream and it wouldn't harden or set up on the cookie. Just stayed "wet" or not set or glazed on cooki...