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
Written by Paulette Le Pore Motzko
Copyright October 2015