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Italian Biscotti
Reviews:
May 05, 2008

This is a surprisingly simple, classic recipe for italian biscotti that any novice could make, and any expert would be proud to produce. I like biscotti a little thicker than average so I cut them into one inch slices for the second baking. As I had two trays to cook, I also raised the heat to 400 degrees and toasted them for 15 minutes so they were medium brown and very crunchy. Warm with coffee, they were so good I baked a batch to send to my mom.

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