Appears in Cook's Country December/January 2010
Spiced rum-soaked cherries and a drizzle of chocolate transform this Italian cookie.
WHY THIS RECIPE WORKS
This recipe for Boozy Biscotti produced crisp, crunchy cookies that had more complex flavor and texture than traditional biscotti. Instant grits seemed out of place in a cookie, but they added a unique texture to Boozy Biscotti. Most of the...