Biscotti

They are a plan to fall back on. I just baked marble biscotti, and coconut biscotti. I think they could both use a little more HELLO!!! in the taste, but I usually try recipes only once before I move on to something else. They are defintely a testament to use only the best quality/tasting ingredients as overall they are very plain. Sometimes they are wonderful, but overall they have a flour edge. Maybe it's the particular cookbook I'm using this time. Anyway, the chocolate I used in the marble biscotti saved it from dullness, and the coconut was best in the aftertaste. It needed maybe maple sugar instead of regular sugar or some other interesting flavor. The cookbook I used was Sweet Maria's Italian Cookie Tray by Maria Bruscino Sanchez.