Because the two words together are adjectival, not an adjective and a noun, modifying “biscotti” (I think that’s why anyway).
Whoops @CaitlinM gave you the more professional answer
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I was really happy with Ricardo’s cantuccini/ biscotti recipe , which also were not rock hard, but he’s a Montrealer, not an American!
For whatever reason, the imported Italian Cantuccini are not as hard at the biscotti sold at Italian bakeries in Toronto.
My DC is on a biscotti dunking kick and the only ones I’ve made so far that soak up coffee as well as the 3 brands of imported cantuccini she likes are the Ricardo cantuccini. That said, I have only made biscotti 4 times in total.
She also has not liked 3 biscotti I’ve purchased in Toronto at local bakeries (2 types from Tre Mari, 1 type from Emmer) too much.
My cousin likes her sister’s American recipe, which is made with eggs but no butter. She mentioned preferring biscotti made with no butter.
I figured the butter was part of what made Ricardo’s recipe so good, but I guess to each their own.
I had a really good Mandelbrot at a cookie exchange 3 years ago. I will have to search my emails for that recipe.
Here’s another Ricardo biscotti recipe, containing pistachios and cranberries. I haven’t made it yet.
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Yes, she’s a writer for sure. This one is tricky for me, though. How about
“I baked biscotti in the American style.” That wouldn’t require a hyphen, right?
I’d better stop posting not about food – against rules, I think.
Correct. American is the adjective for style, and they’re not modifying noun. However, “I baked Italian-American biscotti” would need that hyphen because it is a compound adjective.
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I would never ever notice a hyphen (one hyphen!) but for wonderful E. B. White stuff new on my Kindle. My “library” is mostly full of cookbooks of course 
.
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This morning I made a fake tortilla/frittata using twice leftover tater tots that I refused to throw out, and these “healthy chocolate muffins.” The kiddo tried a bite of the latter and said “nope.” Sigh. I think they’re fine.
ETA: link https://www.yummytoddlerfood.com/healthy-chocolate-muffins/
Also oops wrong month 
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I used to bring home leftover french fries to do exactly this!
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What’s healthy about them? Do I see a bit of green there?
Yeah – spinach, yogurt, and I subbed 1/2 c. ww pastry flour and oil for melted butter.
Next stop, mashed black beans. Supposedly you can’t taste it if you add it to brownies. I haven’t yet been especially tempted to put it to the test!
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Bravo!! Really happy to hear that you found a way to use your leftovers.
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My friend used to sneak beans into her brownies all the time. she was in her late 40s at the time, single, no kids, giving these black bean brownies to friends. Just adding fiber to her own diet, and making every high fibre sweet recipe out there before taking up a Keto lifestyle and switching to various high fat high protein less sugar dishes that you rarely see posted on HO.
The black bean brownies are edible. You can tell there is something different about them. You can tell they can’t compete with a Kathryn Hepburn brownie.
My thoughts are, unless you need fibre and don’t like refried beans, why do that to a brownie?
(My friend did have a fair amount of gas. LOL )
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Gee, I wonder why she was single..? 
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haha
She was very pretty and had a nice figure, partly because of her very strict fad diets and a ton of exercise.
She was a voracious dater, tbh, beating them off with a stick.
I don’t think her toots were a deterrent.
I only mention she was single because she wasn’t trying to sneak beans into brownies in order to get some fiber into her bean and veg-hating husband and kids’ diets.
I get the sense most sneaky fibre dishes are made my moms and wives trying to add fiber into the diets of those who don’t eat their veggies. LOL
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I have to say, it was really good 
The kid also ate some - a first!
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That’s up there with chocolate hummus for me. Hard to picture it being good.
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I’ve done that with old french fries 
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My mistake was disclosing the spinach up front. But I think erring on the side of transparency with picky kids is probably best. I didn’t volunteer the info until he asked (because they look different).
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Could always tell him it is made with espinaca or épinards. 
Thank you for introducing me to these cookies. Have made several batches and love them. I even got the Lyle’s golden syrup to try which I think enhanced the caramel flavor and def made them a deeper brown than the first batches with the corn syrup.
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