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Biscotti Sunday, October 06, 2019, 08:12 PM


I made biscotti for work. I used the normal recipe with pistachios. I went about 15° higher on the temp for the initial bake and about 5° higher for toasting them. I also went a bit longer but not much. I also let them cool much more before cutting. I think that helped a lot (plus the extra time on the mixer that we added to the recipe).

They tasted good as usual. We will see how they go at work!

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