Provides detailed instructions for preparing two winter biscuit recipes, with clear step-by-step guidance on ingredients, techniques, and baking. The first recipe is for classic anise biscotti, which is baked initially as a cake, then sliced into finger-shaped pieces and baked a second time to achieve a crisp, crunchy texture. The second recipe focuses on apple and cinnamon biscuits, designed to capture the flavor of apple pie in biscuit form. Both recipes include thorough guidance on mixing methods—including options without a mixer—as well as precise baking temperatures and timings, ensuring a consistent and delicious result.
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