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Epicurious

Biscotti

I find today that of all cookies, Italian biscotti are the most tempting to make, because they keep so well. “Biscotti” means “twice cooked,” and what makes them so absorbent, to say nothing of imperishable, is that they are baked twice. Moreover, the true biscotti have no fat in them (although American versions tend to sneak some in), and that is why they hold their own when dunked into a cup of afternoon tea or after-dinner coffee. So here is the real thing, to savor for the weeks ahead.

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