Cherry, Almond Biscotti

From Mary’s Kitchen

In my other life as a scientist, I routinely develop ideas about how things work and test them. Cooking is no different. Collect a few related recipes from cookbooks, friends, your own experience, and/or the internet and use those as a base to make a new recipe, and then test it.  Meg likes to say that Google is a terrific cooking tool not only loaded with recipes but also definitions and descriptions of unusual techniques and ingredients and where to find them. Who knew?

I like to bake biscotti, and particularly like dense, crunchy biscotti full of interesting flavors, so my experimentation often involves biscotti recipes.