Friday, September 24, 2010
I have a beloved biscotti recipe that I use as a base for making those toasty logs of deliciousness we usually give to family and friends at Christmas. Husband's family is full of some serious coffee lovers and what goes better with coffee than biscotti? Now that recipe is a bit involved as super secret family treasures usually are and calls for all kinds of special ingredients but it's my favorite. This recipe that I linked to yesterday looked like a simple, basic recipe that I could whip up with things I had in the house but I didn't expect it to be as good as my unrivaled favorite.
Let's just say... when baking biscotti is as easy as this and turns out as tasty, why wait for Christmas? (Not that my other recipe is in danger of being replaced or anything, but this one whips up so quickly.)
Another discovery... spoons for cappuccino mousse become irrelevant when you have biscotti to dip.
P.S. My alterations to the recipe: Instead of 1 Tbl. of anise extract, I used 1 1/2 tsp. vanilla and 1 1/2 tsp. almond extract. I also added chopped almonds.