I haven’t blogged since early June. It’s because I’ve been locked up in the kitchen making biscotti–totally not my fault. Here is a small sample.

I use toasted almonds, hazelnuts and/or macadamia nuts. I think hazelnuts are the best but they sure are a pain in the ass to get the “paper” off of after toasting them. I’ve got to remember to go back to that middle eastern grocery in Andersonville where they’re already de-papered and get a ton of them.