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When I made this it was too dry and very crumbly. It wouldn’t hold together as a dough. Very disappointed.
Trish,<br />Thanks for the biscotti recipe! We love biscotti, but I've just always bought it. I'll use your recipe this weekend.<br /><br />Shelia
I love to try biscotti recipes, so I’ll try these.
Biscotti are thought of as Italian cookies, but I think any country that grows a lot of almonds probably has their own twist. Here is the flavor profile shared to a Portuguese friend’s aunt, by a friend whose family came from Spain: add 2 T freshly ground black peppercorns and 1/4 tsp almond extract to a standard not too buttery biscotti recipe along with a copious qty. of freshly cracked English walnuts . proceed as usual. GREAT and unusual flavor with white wine or coffee.
Biscotti are thought of as Italian cookies because they are. They originated in Rome. Biscotti literally means twice baked. The extra bake gave these cookies a longer shelf life so that those traveling could bring them along…think Roman soldiers going off to battle. These particular biscotti were quite hard.
The recipes today, have changed and evolved, the addition of butter is not seen in all Italian biscotti, as I have many recipes without the addition of butter. As to the recipe you mention in your post, I have that one as well, and is a common variation of the Tuscan Cantuccini. Variations continue to show up all over making some of these biscotti a far cry from the original and even much more dangerous to the waistline much like the adulteration of espresso!!!
As to the recipe provided by Tricia, I love anise biscotti and am excited to try this variation! Will be added to my Christmas baking for sure.
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