Baking biscotti is perfect for a large meal because you can bake a lot of biscotti quickly, they are very easy to make, and they do not need to be refrigerated or frozen. Biscotti last for about six weeks at room temperature assuming your family does not eat them all in a few days (like mine do).Biscotti are low fat cookies that add texture, crunch and taste to your meal. They can also be eaten for breakfast or a midday snack. You can alter this recipe with other flavors to your taste, but keep in mind the ratio of liquid to dry ingredients so the dough does not become too sticky or thin. Biscotti are baked in a loaf, then sliced and baked again. You can double this recipe or multiply it to any amount you need. Keep in mind that biscotti dough can be tough on your electric mixer. I usually bake at least two batches of biscotti at a time, just to make sure that they don't disappear in a day. My entire family likes them, including my children. Biscotti also box up and travel easily, and other than crumbs are not messy to transport, ship, or eat.
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