Full Recipe
Author
Bebe Black Carminito |
Description
"My first restaurant job and my gateway into the culinary world was working at A16 restaurant in San Francisco. I was a pastry assistant and one of my assigned morning duties was to bake all of the cookies for the cookie plate on the dessert menu. Sometimes, there were thumbprint cookies, jam bars, pignoli (pine nut) cookies and shortbread, but always the classic biscotti. Here, these crunchy cookies are studded with mini chocolate chips and scented with Burlap & Barrel Royal Cinnamon. Make them in advance so you can chill the dough overnight before baking the next day; the pre-baked logs can also be frozen for up to 3 months. These also make wonderful gifts to ship for a cookie swap or to share with loved ones during the holiday season."Excerpted with permission from The Curated Board by Bebe Black Carminito. ©2024. Published by Abrams Books. Releasing September 3rd.
