A lot of biscotti recipes call for the addition of oil or butter but this recipe required only an egg to bind the ingredients together. The dough was easy to shape into the logs and even easier to slice into the traditional biscotti shapes. This was a major blessing because I had a crying child wrapped around one of my legs as I attempted to carefully slice away with my serrated knife. Even my child's faint attempts at sabotage could not cause these biscotti to turn out absolutely beautiful and delicious.
I did deviate from the original recipe a tiny bit by substituting roasted almonds for the hazelnuts and Amaretto liqueur for the Frangelico. These smelled so delicious when toasting in the oven and they have made a splendid addition to my morning cup of coffee. I will definitely be making these again because I will be very upset once they are all gone. Next time, I might try adding some anise so as to replicate the delicious licorice-flavored biscotti that my wonderful mother-in-law makes.
Thank you to our wonderful hosts Jodi and Kristina. If you would like the recipe for the biscotti, please head over to their websites or pick up a copy of Baking with Julia.