I have been searching for a top-notch Biscotti recipe to serve in a country club to a large group of biscotti connoisseurs. None I have tried have measured up to their standard--until this recipe! As written, it's wonderful. I have tried both anise and almond extract. For that traditional flavor, the anise is best. The instructions have this recipe dividing the dough into two rectangles. I serve a smaller biscotti, so I divide it one more time and make four rectangles, then adjust baking time accordingly. The tip for baking until crisp, then removing to slice is great advice. Before returning them to the oven, they will brown more evenly if you separate the pieces (half inch, give or take) and turn them upright. I received a lot of requests to make them crisper and darker, so I place the dough on parchment paper, spray with nonstick spray, and place directly on the rack in the oven. Thank you for sharing!!
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I have been searching for a top-notch Biscotti recipe to serve in a country club to a large...