The American-version of the biscotti recipe is lighter and more tender than traditional Italian biscottis, but it should still hold up in the mail if you package it properly. I would recommend following the recipe as it is written here--it's such a winner, we don't want to risk changing it--but for a crispier, more sturdy biscotti, store them uncovered overnight to let them firm up. Wrap in plastic wrap and then put in a rectangular tin, which you can slip into a mailer and send them on their merry way! Your pen pal will be very happy when they arrive. Happy biscotti baking! --Kye@KAF

• Reply