These artisan baked Italian treats are not the hard tasteless variety that you may associate with biscotti. We bake every loaf in small batches using only the finest natural ingredients. At Cece’s Citchen the biscotti are twice baked in the historic Italian tradition. The dough is first hand shaped into a loaf and baked. After the loaf has cooled, it is hand sliced into individual pieces and toasted again, resulting in biscotti that are not uniform in size and shape, but have a light , crunchy texture that is delicately sweet.
www.cecescitchen.com