About this recipe: These are the classic twice-baked Italian biscuits. They are hard and dry, which makes them perfect for dunking in coffee. They can also be served with tea or dessert wine.
I couldn't get 6 x 25cm logs out of the dough. They were more like 10cm. I had to cook them for much longer on the second baking than the recipe. They are, however, delicious!!! - 30 Apr 2014
family loved it. I now roll them out thicker so they become longer biscotti. - 17 Dec 2012
Very tasty biscuits, simple to make, but stodgier than biscotti normally are. They were more heavy than crisp. Saying that, everyone really likes them! - 24 Jun 2013