Another great biscotti recipe for the Christmas platter.
I made these one morning before going to class, very easy! Although the dough is a bit sticky to work with they were overall a lot easier to make than I had thought and with very little ingredients! I didn't have dried tart cherries and didn't want to spend the money on them so I got cherry infused cranberries (ocean splash) and it tasted soooo delicious with the almond extract flavor! My boyfriend loved them as well =)
I use fresh rhubarb in place of the cherries. I have not made it with the cherries, so I don't know how it compares, but it's a fun way to use rhubarb!
This is a favorite family/work recipe. I often am asked, "When will you make these again?". I've taken to e-mailing the recipe so I don't have to make them for everyone.
I am disappointed with this recipe, my biscotti turned out very hard, can someone tell me what happened. I followed the recipe to the letter. The taste is good, just too hard. Thanks
This biscotti is a perennial favorite with friends and family. We all have our "signature" dishes which people request that we make. This is one of those. I've been making this recipe since it originally appeared in the Cooking Light magazine in 2001 and it is still a big hit every time. Also, packaged nicely, it makes a great gift.