Texture is nice and light. They are properly crunch and don’t feel like they are going to break your teeth if you eat them dry (even though you are going to dip them in coffee or tea, right?).
I’ve been on a gingerbread kick lately. I’ve never really gone for it before but I think that’s going to change. I don’t think I’ve ever made biscotti before either, now that I think about it.
Not many thoughts on improvements or tweaks at the moment. I am waiting to see how they will be after a full day to dry.
Source: King Arthur Baking
First attempt at a new recipe.
Texture is nice and light. They are properly crunch and don’t feel like they are going to break your teeth if you eat them dry (even though you are going to dip them in coffee or tea, right?).
I’ve been on a gingerbread kick lately. I’ve never really gone for it before but I think that’s going to change. I don’t think I’ve ever made biscotti before either, now that I think about it.
Not many thoughts on improvements or tweaks at the moment. I am waiting to see how they will be after a full day to dry.