Turn oven off and let biscotti remain in oven until crisp
oo.) Now here is the recipe for how to use this
poon, drizzle over the cooled biscotti.
*We fresh mill our
\" thick. Place freshly cut biscotti on the cookiesheet on their
rown.
Remove and slice biscotti logs at a 45-degree
eep them crisp. Stored properly, biscotti will last up to a
ans on racks. Run a thin knife around edges of pans
otatoes work wonderfully in this recipe.
House Seasoning:
1
days.**.
TIPS *Pulse biscotti in food processor to make
ore oil for a softer biscotti, less oil for a crunchier
cutting board. Slice the biscotti diagonally very thinly (about 1
eanwhile, to make the baklava biscotti, preheat oven to 400\u00b0F
uffin cups, then crumble the biscotti into the bottom of each
In a small bowl, combine cherries and marsala. Distribute 1/2 of mixture between 4 serving glasses. Top with 1/2 the biscotti and 1/2 the mousse. Repeat layers.
Serve trifles with reserved biscotti.
he baking sheet.
Bake biscotti in the preheated oven until
e light brown and the biscotti should be crisp when done
If you prefer use glaze recipe above).
f the basil. Spread a thin, even layer of the pizza
In a bowl, combine the biscotti crumbs, frosting and Limoncello until the mixture clumps together into a formable \"dough\".
Roll into teaspoon-sized balls and place on a plate.
Freeze 1 hour.
Dip balls in melted white chocolate and allow to set completely on waxed paper.
allet, pound the meat very thin.
Sprinkle veal with salt