Pistachio-Spice Biscotti
35 comments
Appears in Cook's Illustrated November/December 2012
has video
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 ...