This recipe is (nearly) an exact reproduction of a biscotti recipe from Bon Appetit. It follows the recipe almost to the letter, with two modifications. It reduces the amount of sugar slightly, which is my preference, and it makes one change to the baking method.
These changes weren’t my idea, but the idea of a friend who introduced me to the recipe. She brought these biscotti to a beach barbecue, and I knew I wanted the recipe when I found myself walking through the sand dunes munching on two fistfuls of cookies before we even lit the grill for the main course.
