It’s so cute, all wittle bitty. Want to see some more size comparisons, yes, yes, you do! Read the rest of her blog post HERE. Then the next time you order from your photographer go BIG and make a statement with your photos!

Biscotti
Makes 3-4 dozen
Time: About 1 1/4 hours

4 tablespoons unsalted butter, softened.
3/4 cup sugar
2 eggs
1/2 teaspoon vanilla or almond extract
2 1/4 cups all-purpose flour, plus more for dusting the baking sheets.
2 teaspoons baking powder
Pinch salt

1- Preheat oven to 375. Use an electric mixer to cream together butter & sugar until light and fluffy; beat in the eggs, one at a time, then the extract.
2- Mix the flour, baking powder, and salt in a bowl and add it to the batter a little at a time.
3- Butter two baking sheets and dust them with flour; invert and tap them to remove excess. Divide dough in half and shape each half into a 2-inch-wide log. Place each log onto one of the baking sheets.
4- Bake until the loaves are golden and beginning to crack on top, about 30 minutes; remove the logs from oven. Lower the temp to 250.
5- When loaves are cool enough to handle, cut each on the diagonal into 1/2-inch-thick slices, using a serrated knife. Place the slices ont he sheets, return to oven and leave them there until they dry out, about 15-20 minutes, turn once. Cool on wire racks.

The variations we did with this yummy recipe are:
Vanilla biscotti, dipped in white chocolate with candy canes.
Vanilla biscotti with chocolate chips, dipped in milk chocolate with m&ms.
Almond biscotti with cranberries & almond pieces, dipped in milk chocolate & some in white chocolate with almonds.