February 13, 2010
If I could figure out a way to make these biscotti in even larger volume, I'd probably make a fortune. At least I've finally figured out how to make a double batch without totally trashing the kitchen and myself – this is seriously sticky dough that has to be formed into logs by hand. But it does make seriously good biscotti, and although it seemed as though I was overrun by biscotti during the process, by the time I had them packaged up, it looked like a lot less. Especially since most of them are destined to be given away.