Having baked biscotti for many years, I decided to try this recipe. I followed the recipe exactly with the exception of substituting canola oil for light olive oil which I don't have. The resulting biscotti are colorful and delicious. It is important to keep your raw batter logs at the 2" diameter so they bake fully on the first baking. Then allow them to cool completely, not just 10 minutes as the recipe states. Once cool, the logs can be cut with a serrated knife and then baked again. If after cooling the 2nd time the biscotti are not crisp enough, bake them again for 10 minutes as I did. Sadly, I'll have to make another batch because all of the biscotti have been eaten. Thanks for a red and green holiday treat which I'll use all year.
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Having baked biscotti for many years, I decided to try this recipe. I followed the recipe...