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"This is a great recipe, but next time my dad (a pastry chef suggested that I should maybe try 1/8tsp baking soda and 1/8tsp baking powder to make the biscotti even more firm. I think I might add less sugar too cause I found them just a bit too sweet. I added Ricard liqueur to half of the batch (I had no anis at home and it was sooooo yummy. I ..."
Apr 24, 2004 on Food.com