Cornmeal Biscotti

Page 478

Cuisine: Italian | Course Type: Cookies/Bars

(3 reviews)

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Recipe Review

Although I found it a bit challenging to work with the dough (I've never been much of a baker), I ended up with a biscotti that I love -- both flavor and texture.

I used the almonds rather than the hazelnuts. Compared to my usual recipe for almond biscotti (from Fine Cooking), this has a finer texture and a more subtle flavor.

I didn't have any anisette, so I used about 1/4 tsp. of anise extract. I also had to bake the biscotti (first bake) quite a bit longer than the 15-20 minutes called for in the recipe.

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