Cranberry-Pistachio Biscotti

  • jessicanorris Posted: 11/22/11
    Worthy of a Special Occasion

    I made these yesterday. They turned out wonderfully! My family absolutely loved them. The dough is very moist so i had to use more flour than i thought so I could handle it well enough to form a log for baking. They cut perfectly though without cracking or crumbling. This is my new favorite recipie!!

  • PugnKidzMom Posted: 12/20/11
    Worthy of a Special Occasion

    FABULOUS!!! Turned out perfectly and were just gorgeous. I made 2 batches and substituted currants in one batch and dried cherries in another. I'm sure you could substitute pretty much any dried fruit and any nut and they would still be perfect.

  • SarahPender Posted: 12/19/12
    Worthy of a Special Occasion

    I made these...after slicing, I baked them on each side and drizzled with white chocolate! Super yummy

  • franniek218 Posted: 12/18/12
    Worthy of a Special Occasion

    These are really yummy ! I made them last nite and had a 'few' this a.m. with coffee! The only thing I will most likely do differently when I make them again is to skip the step of moving to a floured board, shape logs, and transfer to a baking sheet. My dough was VERY sticky, making it almost impossible for me to transfer to the baking sheet in the nicely formed log I had just made... I think I'll just divide the dough in half in the mixing bowl, and move directly to the parchment paper to form the logs and cook . I'm hoping that will be easier for me the next time around.

  • Rohanchinnu Posted: 12/17/12
    Worthy of a Special Occasion

    Good one

  • Keiko123 Posted: 11/15/13
    Worthy of a Special Occasion

    Excellent recipe. Will pass on a tip I learned from the "King Arthur Flour" website on making biscotti: roll it out into a rectangle ON the parchment paper then use a pizza cutter to cut into biscotti "shape" to get nice sharp sides. Separate the biscottis slightly on the parchment paper so they don't stick together when baking then lift the whole sheet onto the cookie sheet. Saves a lot of extra work.

advertisement

More From Allyou