My love for biscotti is unending. If you haven’t tried my classic almond biscotti recipe yet, you can find it here.
While normally a classicist, when Emory asked me to share a new recipe over on her blog, I took the opportunity to experiment with this old fave.
I substituted the chopped almonds for walnuts, and the vanilla for maple syrup. You can see the full recipe here or click on my Steller link for a step-by-step tutorial.
