Published November 1, 2012. From Cook's Illustrated.
We wanted biscotti that were hard and crunchy, but not hard to eat, and bold in flavor. To keep the crumb hard, we used just a small amount of butter (4 tablespoons), and to keep the biscotti from being too hard, we ground some of the nuts to a fine meal, which helped minimize gluten development in the crumb. To ensure bold flavor in a biscuit that gets baked twice, we increased the quantities of aromatic ingredients.
The almonds will continue to toast while the biscotti bake, so toast the nuts only until they are just fragrant.
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