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	<title>Comments on: Biscotti Anyone?</title>
	<atom:link href="http://brunosdream.com/blog1/?feed=rss2&#038;p=303" rel="self" type="application/rss+xml" />
	<link>http://brunosdream.com/blog1/?p=303</link>
	<description>"Make sure to save room for dessert."</description>
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		<title>By: brunosdream</title>
		<link>http://brunosdream.com/blog1/?p=303&#038;cpage=1#comment-2310</link>
		<dc:creator><![CDATA[brunosdream]]></dc:creator>
		<pubDate>Sat, 08 Mar 2008 14:57:17 +0000</pubDate>
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		<description><![CDATA[Thanks Ingela! Next time I make biscotti I wil have to try the whole toasted almonds along w/ hazelnuts.]]></description>
		<content:encoded><![CDATA[<p>Thanks Ingela! Next time I make biscotti I wil have to try the whole toasted almonds along w/ hazelnuts.</p>
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		<title>By: Ingela Sjolander Sweden</title>
		<link>http://brunosdream.com/blog1/?p=303&#038;cpage=1#comment-2242</link>
		<dc:creator><![CDATA[Ingela Sjolander Sweden]]></dc:creator>
		<pubDate>Fri, 07 Mar 2008 10:30:17 +0000</pubDate>
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		<description><![CDATA[Great recipe, Bruno!
The first that, like mine includes the important ingredient almond paste! I learned to bake biscotti from an old lady in Tuscany. Important point: use whole almonds, toasted. Try this, you won&#039;t regret it.

In bocca al lupo

Ingela]]></description>
		<content:encoded><![CDATA[<p>Great recipe, Bruno!<br />
The first that, like mine includes the important ingredient almond paste! I learned to bake biscotti from an old lady in Tuscany. Important point: use whole almonds, toasted. Try this, you won&#8217;t regret it.</p>
<p>In bocca al lupo</p>
<p>Ingela</p>
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