Hello Friends,

I made a batch of biscotti tonight and as I was cutting the loaf, I
noticed large, gaping holes in my biscotti. We're talking like Swiss
cheese-type things, or the type of yeast holes you see in breads.

I'm wondering if this is a normal characteristic of biscotti, or am I
doing something wrong? (Mixing too much, too little, etc.?)

My recipe calls for 1tsp of baking soda, 2 C of flour, and 2 eggs (with
additional extracts, spices, etc.).

Many thanks in advance,

HS.