This biscotti recipe is adapted from a Swedish recipe so the amounts have been converted into standard measure. We deviated slightly from this recipe by adding a mixture of candied carrots and lemon that we made for a marmalade. We also decided to not use the pine nuts. This recipe is very flexible so you can mix and match ingredients in any way you wish. Method In a large bowl add all the ingredients together and form into two narrow logs on a sheet pan. Bake for 25 minutes at 350 degrees F. Then remove and cut into bit size pieces and place back in the oven and bake for 25 minutes at 200 degrees F harden the cookies. After the cookies cooled we melted chocolate and coated half of the cookie.
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