I loved this recipe just the way it is, but the second and third time I made it, I changed various things and the base recipe stood up to all my fooling around beautifully. It's very important to really beat the sugar and egg mixture with an electric beater till the mixture is very airy, light and fluffy. In one version I added some melted butter to make the biscotti a bit less hard. In another version I didn't use the hazelnut liquor and used almond, vanilla and a touch of anise instead only with almonds, lots of them, chopped coarsely. In another version I also added some chocolate covered cherries which I chopped into quarters. The point is the base recipe is superb and strong enough to take a lot of innovation. Oh yes, and I found that beating one egg white with some sugar till it starts to thicken and turn white and brushing this over the uncooked loaves, makes a lovely crunchy sweet glaze.
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I loved this recipe just the way it is, but the second and third time I made it, I changed...