December 17, 2008
I spent the day making two batches of the Nero Biscotti, and I didnít destroy the kitchen. In fact, I hardly got mussed this time. After three years and three times as many batches, Iíve finally figured out how to handle the dough and work with the very limited confines of my kitchen. As I worked with parchment paper, hazelnuts and black cocoa, I briefly considered what it would take to increase the scale of production to a professional operation, and made some calculations on cost required to make a profit. Twenty bucks per pound biscotti seems a stiff rate.