traditional biscotti from the city of prato just north of florence. famous the world over flavoured with vanilla and almonds. some recipes with butter others without. often served with vin santo as they are often not only dry but very hard. to minimize hardness don't overwork, and add a little baking powder if it is not included in the recipe.
these biscotti are the classic example for explaining the twice cooked aspect of traditional biscotti.
halfbaked biscotti. cooked enough to be cut. and sufficiently coloured.
they are then cut...