Jenise wrote:Excellent! Richard and Barb, thank you! Interesting that both recipes have the addition of the liquor.
Oh, and guess what arrived in the mail Thursday? The Italian Baker book Barb reccomended. And it has a cantucci recipe in it, too! That one's more similar to the one Richard posted in that it has more eggs, which I said in my post I expected to be needed to get to the holy, almost-lacy (compared to the density of normal biscotti) texture I remember. Which I believe we purchased at--get this, Barb--Badia a Coltibuono. Could be wrong, but that was one of the three wineries closest to our villa so we shopped there.
Barb Freda wrote:Also, the Badia recipe calls for yeast, which may help it have that lighter, chewier (as opposed to crunchy) texture..I'm not a baker, but I thought that was an interesting addition.
Okay. Now I have to make these, too.
My diet does NOT thank this board.
Heh. But my stomach (and my family) does.
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