Very sweet. White chocolate in the dough is very good, but maybe we could cut down on the sugar without sacrificing crispiness. As with all biscotti, the dough is looser than you think it should be. My "logs" were more like pancakes after the 1st baking, but in the end some cut into nicely shaped biscotti and dried out well in the 2nd baking. Longer cooling after the first baking made cutting easier. Still, there were lots of duds for the chef to eat. :) I baked half the dough on a stone and half on a parchment covered stainless steel sheet. The latter worked better. Almond extract and fresh orange juice added nice complexity to the flavors.
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