Anise Biscotti

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Appears in Cook's Illustrated November/December 2012

SERVESMakes 30 cookies

TIME1¾ hours, plus 50 minutes cooling

Anise Biscotti

WHY THIS RECIPE WORKS

We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts ...

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