I wasn’t looking forward to making these because I have made lots of biscotti and hardly anyone ever eats them no matter how good they are.  One reason for this I think is that they are normally very thick and very hard and unless you are a dunker (in coffee or milk) they just have a texture that many people don’t like.  But then I noticed from the picture on page 221 that this biscotti was sliced thinner and at a different angle than it is typically sliced so I did it that way and was glad I did.

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