I made that!

It’s been 2 weeks and Matt at Etiquette Lounge is ready for my second batch of biscotti. After only 2 rounds with this crispy little dunker I have decided that biscotti is super fun. Once you find a dough you like, the flavor options are endless! Today I wanted something bright and springy, so I made a batch with meyer lemons, pistachios and anise seeds. I like to work in pistachios whenever possible, I have a thing for that shade of green.

First I made a dough. Traditionally biscotti is made without butter, but I like a little in mine. Call me a fatty…I like fat.

Then I formed the dough into 2 loaves and baked them.

I let the loaves cool for 10 minutes, and then sliced them into  cookies.

Then I baked them some more, to dry them out and caramelize the sugar.