Recipes

[Imaoldhippie]

I baked biscotti today for the first time, cherry and almond.  The only thing is they are not fine enough.  I followed the directions to the letter.  Anyone know how to get the inside of the cookie finer?  Thanks

[Group 5 minus 1]

What do you mean by "fine"?

The only flavors my family made were anisette. Sometimes Mom would mix lemom and orange. 

[Pook]

@ImaoldhippieA true biscotti is not a fine textured cookie and does have larger crags throughout.  They were meant to be a dunking cookie - especially with wine in Italy.   Many of the twice baked cookies out now are finer in texture because many don't like the rougher appearance of them but they just don't cut it for me as Biscotti!

[Love my grandkids]

I love chocolate biscotti and dunk it in my hot tea!

[Imaoldhippie]

@Pook........................thanks so much, they taste great.  Hubby likes them.  Glad to know they are supposed to be coarse.

[Imaoldhippie]

@Group 5 minus 1...................I meant not as coarse.  Thanks for your input.

[BornToShop]

I gave up making biscotti a while ago.  My all-time favorite is this!

[Coquille]

@Imaoldhippie You made my favorite Biscotti. I,m sure they are great. The texture is not suppose to be fine. As another poster said, great for dunking. Enjoy.

[VaBelle35]

This is my favorite cookie cookbook author, Lou Siebert Pappas.

I started with this book that I was given as a gift.  Every biscotti recipe is excellent.  I tend to make the chocolate ones the most.

[Imaoldhippie]

@VaBelle35 @Coquille @BornToShop @Love my grandkids @Pook..........................thanks for all the input, I appreciate your taking the time to help me out.