This cookie is made exactly like biscotti in the sense that it is baked (but in loaf pans), chilled/frozen and then baked again after slicing. The version I had used almonds and lemon zest for flavoring. I've tried to make these using a biscotti recipe and slicing the cookies thinner, but it's not quite right.
Please enter a valid email address.
Well played. You deserve a cookie.
A single recipe, batched smartly, can shapeshift into 20 new ideas
Cauliflower Salad: The Shape-shifter
Remembering Tom Hayden's Early Food Justice Work
How We Shot 15 Cakes in 1 Day
Why Pretzel Dogs Are Causing an Uproar in Malaysia
12 Recipes That Beat Leftover Fatigue
Thanks for signing up!
Connect with us to get more Food52!
Sign up for our useful, inspired emails and we'll give you everything you need to eat and live better—including recipes, how-tos, and exclusives and great gift ideas from our kitchen and home shop.