We love biscotti! With the combination of cocoa powder, instant espresso powder and bittersweet chocolate to the normal dough this was a treat. I made a batch of these biscotti and the wonderful Lenox Almond biscotti to gift to friends. A little tip to share. After forming the logs, I refrigerate the tray for about 15 minutes before baking. I read this somewhere in my baking of biscotti and I think the logs do not spread so much. Nevertheless, this recipe is a keeper for me. Thank you
Jacque of
Daisy Love. Take care TWD bakers and enjoy your summer. lola
Thanks for the tip regarding refrigerating the dough. These look great.
ReplyDeleteI've never refrigerated the dough before; I'll have to remember that! Yours look very good!
ReplyDeletenice tip! they look great
ReplyDeleteI love biscotti! Thanks for the refrigeration tip. This look and sound delicious.
ReplyDelete