*Baking time will vary based on how dry your pound cake is to begin with as well as how thick you cut your slices.
*If your oven tends to run hot, I would bake at 275 or 250 instead. It will take longer, but you don't want to risk over browning your cookies.
*The biscotti are delicious plain or topped with your favorite chocolate. I'm giving you the chocolate amounts I used for the few slices I had. If you have more biscotti, double or triple the chocolate recipe.
*To make raspberry powder, process freeze dried raspberries in a food processor until it becomes a powder. Sift out seeds. Store in an air tight container.
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