The house smelled SO good while the biscotti was baking and the final result was as delicious as the smell. The dough contains melted butter and veggie oil, so it has a different look than most cookie doughs. Shinier and denser.
The recipe called for broken chocolate-covered toffee bars which I didn’t have. I used Heath toffee bits and mini chocolate chips. It also has chopped pecans in it.
The dough was a bit sticky, but not hard to handle.
I’ve never made biscotti before, so I wasn’t sure how to shape the logs. The recipe instructions were to make two logs “about 8 x 3 inches.” That was clearly too small. Mine turned out maybe 12-13″ long. Next time I will make three smaller logs instead.
First baking done. The dough spread a lot more than I had anticipated. As I began to slice the logs, I realized the pieces would be too big for the open house, so I ended up slicing the logs down the middle as well as across. Perfect size for the party. I have found guests prefer smaller cookies so they can try more varieties. 🙂
Finished with first, second and third bakings.
Ready for the freezer. There was extra room in the container with the chocolate mint shortbread, so I put the biscotti in ziplock freezer bags and set them on waxed paper over the shortbread. Hopefully, they won’t pick up the mint flavor.
The cookies are delicious! I will post the recipe soon.
Today, my sister is here to help decorate. I won’t have much computer time, so may not be able to check in until tomorrow afternoon. I’ll take pics and post them tomorrow.
This is the first time I’ve managed to make a post with multiple photos. I’m learning. I keep sending short emails to DS, asking “how do I….?” Thanks, Daniel!
~~Rhonda
