Want to make Italy’s favorite cookie at home? Here’s how to master biscotti. – The Washington Post




All images by Paulette L Motzko, PLM Studios, Copyright October 2015

I added more flour to my version of Biscotti, enough to give my dough the consistency of soft bread dough, and not sticky or tacky at all.

I also changed my flavor profile from almond to Anise, because I grew up eating Stella D’Oro cookies and going to really damn good delis when I was a kid, and these remind me of the Stella D’Oro Anise Toasts my Nanny used to love, and therefore I grew to love too.

I posted the entire Anise Biscotti recipe an hour ago on October 25th, 2015 of exactly how I made it.

Paulette L Motzko
October 2015
1:54 p.m

Written by Paulette Le Pore Motzko
Copyright October 2015

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