Almond Biscotti
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By Andrew JanjigianAppears in Cook's Illustrated November/December 2012, America's Test Kitchen TV
Italians like these cookies dry and hard, while American versions are buttery and more tender. We wanted something in between—that is, crisp but not tooth shattering.
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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 ...
