Once you see how easy biscotti are to make yourself, you’ll pass right by the ones that come in boxes or wrapped in cellophane. The crisp Italian cookies are a breeze to bake in large batches and to customize with add-ins -- try our master recipe, with almonds and anise seeds, or one of our clever variations.
We asked for your best re-creations of our colorful March cover of Martha Stewart Living, and your replies came fully baked. Here are a few of our favorite re-creations, plus what you need to make your own macarons. Subscribe now to get your new issue every month.