I'm on my 6th version of biscotti right now for my holiday gifts this year..trying every imaginable permutation. Some have you freeze the dough before forming into logs and I'm wondering what the science is behind that. Another uses mild olive oil instead of butter, which I haven't tried yet. The basic recipe is the same except some have more fat (butter or olive oil) and some have more or less sugar. Just wondering about freezing or cooling the dough and what that does. Will try yours next. These are so easy to do, will be my go to gift for many seasons to come. I added some black pepper in one that gave it a bit of heat along with the sweet; another I added a little more salt as sweet and salt taste so good if the right balance.

• Reply