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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.