I enjoy the simplicity of this biscotto. I tried not to pack it with bells and whistles, to let the Olive Oil shine. With Olive Oil, the biscotti are both crumbly and tender. A departure from the break-your-teeth variety that runs in my family. This recipe is adapted from the "Mandelbrot" recipe in Rosie's All Butter, Cream-Filled, Sugar packed baking book. Ironically, my interpretation of the recipe meets none of Rosie's criteria.

Share: