And this book rules, especially the triple ginger lovers biscotti. The ones I made today are not exactly in the book - I just swapped one kind of nut for another and added some things (I tend to do this).
If you do get this book, let me make one recommendation. After the second "bake", leave them in the oven at about 250F for another 20-30 minutes. That way, they get nice and dry and crunchy. I like my biscotti break-your-teeth hard.
1 comment:
these were so yummy!!
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