I speaking of what we here in the U.S. refer to as biscotti; the majority of
which are shown on this page.
http://images.google.com/images?hl=en&q=biscotti&gbv=2
A few years ago, DH and I were in a little pastry shop in Camden, ME (there
are several there and I don't know which one), and we stopped and bought a
'soft' biscotti, looking similar and cut similar to the pictures in the
link.
They were soft, but firm enough to hold together; I would say more the
texture of a medium oatmeal cookie.
We ate them, and went back to get more and ate them, too, on the spot.
I am wondering if this is a different biscotti recipe, or if they just were
the same and not baked twice.
Has anyone ever encountered one of these fantastic biscotti anywhere or know
how they are made?
Thanks.
Dee Dee