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Chocolate Biscotti
April 06, 2010

Because this dough was so sticky I found it was easiest to work w/ when you keep a bowl of water next to you to wet your hands with while you handle it. I combined the dry ingredients first and then mixed in the wet ingredients last & my dough didn't spread out like other reviewers mentioned... it held its shape just fine. I did take it out of the oven after about 20 minutes to cut it and mine didn't crumble on me, but it think if I had left it in for the whole 30 minutes the edges would have started to crumble when cut. I also reduced the sugar to 1 1/4 cups instead of 2 and it was plenty sweet. Thanks for the recipe!

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