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The taste of the biscotti was wonderful, but it was very crumbly and fell apart during cooking. It said that it makes 24. I was only able to get 12 out of it, and I was only able to get 5 that didn't split in half on cutting. It also isn't very dense--it's more like a hard cookie.
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Instructions
Combine first 4 ingredients in a large bowl. Combine water and next 3 ingredients; add to flour mixture, stirring until well-blended (dough will be dry.) Turn the dough out onto a lightly floured surface, and knead lightly 7 or 8 times. Shape dough into a 16-inch long roll. Place roll on a baking sheet coated with cooking spray, and flatten roll to 1-inch thickness. Bake at 350°F for 25 minutes. Remove roll from baking sheet to wire rack, and let cool 10 minutes. Cut roll diagonally into 24 (1/2-inch) slices, and place, cut sides down, on baking sheet. Reduce oven tempereature to 325°F, and bake 10 more minutes. Turn cookies over and bake an additional 10 minutes (cookies will be slightly soft in center but will harden as they cool.) Remove from baking sheet; let cool completely onwire rack.
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biscotti, cookie