Re: Biscotti, fat-free
11/03/03 07:58 AM
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Kandee
Reged: 05/22/03
Posts: 3206
Loc: USA, Southern California
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Great.....And thanks for your report......I think you're hooked, just like me. Now for confession time. I ALWAYS just HAVE to eat the odd-ball looking ends when I'm slicing them for the second baking..........the chewy, warm, sweet, half baked dough just makes me happy, happy, happy!! 
By the way, I have to use white spelt flour (old world wheat) because I'm wheat sensitive, but no one can tell the difference.
Kandee
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