We've found that it works best to freeze biscotti after they're baked. Otherwise, they might not have the right texture if they're frozen in dough-form. If you'd like to prep the biscotti dough for baking the following day, simply mix up the dough and then cover it tightly with plastic wrap and store in the fridge overnight. (You can either leave it in a bowl and cover or you can shape into a log or two, then wrap the logs.) The next day, you can shape the dough if you haven't already done so, bake, slice, and enjoy! Kye@KAF

• Reply