Ginger Nutmeg Biscotti
Even before I met my Southern Italian man, I’ve been madly in love with Biscotti. There’s something about biting into its hard exterior and then being met with a soft, crumbly inner which makes me happy. Oh so happy. Feeling all cocky, I first tried making my own Biscotti about three years ago and failed dismally. The rolls bent my knife when I tried slicing into them for the second bake. And when I finally managed to cut a slice without it crumbling to bits before my very eyes, it sent me into a fit of hacking coughs. Yes, it was that dry. We’ve been through the ringer, Biscotti and I, and I’m proud to say that the Italian dessert no longer has me beat 🙂 try this Ginger Nutmeg Biscotti recipe (is it not perfect for Fall?) and let me know if your adventures with Biscotti were as dramatic as mine. MIX A 2 cups cake flour (I use King Arthur’s Queen Guinevere Flour, you could substitute with the Perfect Pastry Flour or Swan) …