RecipeMuncher

I don’t bake.  Sweets, that is.  Cakes scare me.  Pies absolutely terrify me.  Cookies are kind of okay.  But when it comes to biscotti, I am fearless.  Why?  Biscotti asks so little of me and I don’t ask a lot from it either.  It doesn’t have to be light and fluffy or flaky or moist.  Biscotti just is.  So, when looking through my latest Donna Hay magazine, #48 Dec/Jan, I saw ginger and almond biscotti.  I literally jumped up and m (...)