Brown Butter, Lemon, and Caper Biscotti
This is an adaptation of Martha Stewart’s recipe. To assure the crispiness of the cookies I substituted some part of the flour for cornmeal. For the same reason, I let them dry in the turned off oven overnight (suggested baking time was not enough in achieving the crisp, dry-throughout texture). Anyway, I liked the end result – the texture was right and they tasted well.
