Wow! Lovely moorish crisp biscuits which are double baked. A real Italian biscotti just right for dunking into a glass of vino. These biscuits are not too sweet.
Note- the roll of mixture spreads wider on the baking tray when cooking the first time. Although the recipe suggests the time it takes give yourself extra time as on the second bake the biscuits take up a lot more room and therefore you need to second bake in batches.
After the first bake the mixture resembles a cake. After the second bake the biscuits are drier and turn golden brown. A very satisfying result. - 02 Apr 2016