INTO THE OVEN and bake for an additional 12 minutes. NOTE: This recipe is Edith Carver Rothstein's, my Step-mom. And if you like BISCOTTI, this is a Jewish version, <g>! I like to 'dunk' into my 'glizzele tay' (glass of tea). SOURCE: A Jewish Mother's Cookbook; Author, Elaine Radis; published on disk by ONE COMMAND SOFTWARE, 1995. ----