I followed the recipe and I was disappointed. I did not love the texture and I felt that it was lacking in flavor. There are better recipes for biscotti.I love this recipe. I can leave it in the fridge overnight or sometimes 2 nights. Wetting my hands was the best advise. I had tried flouring and that didn’t work for me. I didn’t have brandy and have used Jack Daniels at times and Tullamore Dew at times and both have been great.
It’s apricot season in Northern California. I am saving the apricot pits which Can be baked and the inside kernel can be extracted and the baked again. I have made a flour from this. Is it called’noisette’ In French, I think. Does anyone have any thoughts on how much to use in this recipe? My husband think we could combine with slivered almonds.First time ever making biscotti. My husband of Italian heritage says they’re “really, really good”.
What’s a coffee beak?
come on...this is Cantucci cookies...an italian recipe tuscany region
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