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Been looking for a good Cantucci recipe for a long time & this is it! Easy to put together although pretty sticky dough, as mentioned by others. I used Amaretto & traditional whole almonds. Great texture! Next batch I will try unbleached flour & a bit less sugar. Will also form more (skinnier) logs for the traditional, smaller biscotti. Be sure to let baked logs cool before cutting. Other than my personal taste - this recipe is outstanding!
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