Overall Rating:

4 out of 5

Difficult, but worth it, March 17, 2008
By liketocook

"As the other reviews mentioned, this dough was of a very thin consistency. I was not exactly able to "form" it. I made my hands as cold as possible and formed them to the best of my ability. I used two baking sheets (one log on each) since one of the previous reviews noted how much they had spread. They spread SO much and got so flat-looking, I thought for sure I would never be able to slice and bake them again. To my surprise, they were very easy to cut and transfer, very little breakage. These were a "skinnier" biscotti then I was used to making/eating, but still very nice-looking. I did bake them for about twice as long on each side. Next time I try this recipe, I am going to refrigerate the dough over night, or at least for several hours before baking. Hopefully, it will prevent the difficulty in working with the dough and the massive spreading, giving me thicker biscotti."

8 of 8 people found this review helpful.