Published January 1, 1994.
We wanted a great biscotti recipe for crunchy—but not tooth-cracking—biscuits, full of flavor and easy to make. Our favorite combination of ingredients included whole eggs with no additional yolks or butter, because this resulted in the truest delivery—lean and direct—of the flavors in these cookies. (Cookies made with only whites were harder than hard.) We also found that biscotti recipes 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.
If desired, substitute three whole eggs for the two eggs and two egg yolks in this recipe.
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