I love to tinker on many things. I find great solace in trying to solve the secrets of the universe… like how to make the perfect Biscotti? I have found using vanilla extract makes a biscotti have a ‘funny’ after taste… while using an entire vanilla bean — or two — is wonderful, but indulgent.I really don’t like plain Biscottis and those dipped in various chocolates are more of a dessert than something light with coffee. My preference is for nuts and Pistachios and Brazil nuts seems the most fun.
Here is my Biscotti recipe with some of the tweaks noted.
enjoy,
Roger Freberg