Published January 1, 1994.
The good news: The most flavorful biscotti are made with a small amount of fat.
Biscotti can be dry, flavorless, and hard enough to crack a tooth when bitten into.
A crunchy--but not tooth-cracking--biscuit , full of flavor and easy to make.
The type and quantity of fat dramatically affected the taste, texture, and shelf life of the biscotti. In the matter of taste, fresh-baked biscotti containing sweet cream butter provided a superior and irresistible rich flavor. Our favorite combination of ingredients, however, included whole eggs, with no additional yolks or butter, because it resulted in the truest delivery--lean and direct--of the flavors in these cookies. We discovered that it is cookies made with only the whites of eggs that are harder than hard. We also found that biscotti made with whole eggs got even better with time; they tasted great and remained very crisp after a week and, when stored properly (in an airtight container), they kept for a month.
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