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This weekend I made wheat-based biscotti for Christmas gifts. They turned out
beautiful and my husband said they tasted great too. I was dying to taste some
myself so I made the biscotti recipe in Hagman's More From the Gluten-Free
Gourmet. It was a disaster--hard to handle, too thin, crumbly. Does anyone
have a good biscotti recipe they could share?
Kate Joswick
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Macomb Illinois USA