Cornmeal Biscotti

Page 478

Cuisine: Italian | Course Type: Cookies/Bars

(3 reviews)

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Recipe Review

Crunchy, sweet-salty, nutty (almonds), and perfect.
This was the best Biscotti I've ever had. The recipe says that it gets better after a couple days - but I cannot imagine how one can let these wait.

I prepared a single batch to see if its good enough for the neighbors. I found that I had to bake the initial long rolls quite a bit longer than the 15 - 20 minutes suggested; probably I baked them 30 minutes and they were still fairly soft.

I didn't have the anisette that the recipe called for, and substituted Pernod, a french liqueur with a distinct anise flavor. The cookies had a lovely but subtle anise flavor.

Highly recommended!

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