thanks for your tips. i made the biscotti as per your original recipe and it turned out to be the best biscotti i have made. everyone loved it. here is a picture of my biscotti
http://picasaweb.google.com/meerapaul/RandomPictures/photo#5083972959043561410
i look forward to trying out the further iterations you are going to publish
thanks
meera
I think it also helps to bake the cookie slices on top of a cooling rack, allowing air to circulate under the cookies.
Finally, stay tuned for future biscotti iterations; they’re one of my favorite recipes to play with!
]]>these photos are gorgeous. i will try out your recipe as i really love biscotti. i am not a connoisseur by any means. i like crunch and taste of the starbucks almond biscotti. i have tried a couple of biscotti recipes at home but the final product is never that crisp or light. the texture is stodgy more than anything else.
is there a special trick or anything else you recommend to get a crisp, slightly porous texture reminiscent of shop bought ones. from what you have said, it looks like butter could be the key ingredient. i must confess i always use slightly less than the recipe suggests. therein probably lies my downfall
will let you know how your recipe turned out.
meera