There are two camps of biscotti lovers: those who like them hard enough to gnaw on and those who prefer them crumbly to the touch. I actually like both (the third camp, I suppose, are the bottom-feeders who’ll munch on anything called a cookie), but this recipe for Cornmeal-Almond Biscotti falls into the crumbly camp. One of my all-time favorites, this recipe comes from Judy Rodgers via Richard Sax’s Classic Home Desserts.
|Sixteen holiday dessert recipes.|
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