- Even though we baked them for 25 minutes, they were still a tad undercooked inside.
- We let the loaves cool before slicing them. This resulted in less crumbling and less jagged edges that burnt when toasted.
- We did not toast the sliced biscotti for as long as suggested. We toasted one side for 5 minutes, then flipped them and toasted them another 3-4 minutes. The slightly smushy centers finished cooking and the edges crisped nicely.
Recipe here (page 82)