Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.
Fresh tasting biscotti with orange zest, dried cranberries, white chocolate, and pistachios. Very light and tasty.
I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original recipe. I substituted 1/4 tsp lemon extract for the orange zest, added more white chocolate chips, and about 1/2 a cup toasted almonds instead of pistachios. I top the biscotti logs before I bake them with egg white or milk, and sprinkle with granulated sugar and chopped almonds. They look and taste better than store bought.Read More
This recipe did not impress me. I have made better cranberry orange biscotti. It tastes a little bit like custard to me and I'm not a fan of custard. Just a word of caution: I made a double batch and switched top shelf and bottom shelf in the middle of baking the first round. My cookie sheet did not have edges and one of my loaves spilled off onto the oven door and floor. :(Read More
I didn't have some of the ingredients on hand the first time I made these biscotti, and now that I've made about 30 batches for everyone I know this way, I don't think I'll ever use the original recipe. I substituted 1/4 tsp lemon extract for the orange zest, added more white chocolate chips, and about 1/2 a cup toasted almonds instead of pistachios. I top the biscotti logs before I bake them with egg white or milk, and sprinkle with granulated sugar and chopped almonds. They look and taste better than store bought.
These were wonderful. Only criticism I have was that the two three-inch logs make a small number of somewhat clunky biscotti. Next time I'll bake them in three two-inch logs instead, to yield a larger number of smaller cookies.
I apologize for my skepticism, these are amazing! My Italian grandma was the all-time world champion biscotti maker. But these are the best modern twist on Grandma's biscotti that I can imagine! They are VERY easy to make (used Kitchen Aid mixer), wonderfully flavored, excellent texture, smell divine! Used 1/2 tsp orange extract in place of the zest; had only 1/2 C pistachios, so I added slivered almonds too. These will be a PERMANENT addition to my files!
Excellent biscotti! I have never made biscotti before but was pleasantly surprised to find out how easy the recipe was. Not only are these better than store-bought ones (which always tend to be a little harder than I like), they're also a lot cheaper too! This is an absolutely delightful snack that I will keep as a staple in my kitchen. The only difficulty I encounter was cutting the log since the center part tend to crumble & break (even with a very sharp knife); I also went ahead & spread some melted chocolate on the flat side of the biscotti to give it more of a flavor. These are definitely keepers!
This is an oustanding recipe - directions are very clear and precise, and the result is a crunchy, flavorful cookie that goes well with coffee as well as hot tea (am thinking of having it with some peach herbal tea). Some notes: Unlike other biscotti recipes I've made, this dough did not have a tendency to crack in the oven or crumble when slicing (I always use a serrated knife) - a big reason why this will become a staple baked good for our house. Substitutions: splenda for white sugar, and used orange-essence cranberries to pick up the flavor of the zest. Also, suggested baking time was a bit long for my oven - did 27 minutes for first bake, and only 10 for second. Thanks for a fabulous recipe!!
I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However, the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!
I just can't believe how good these biscotti turned out. The orange zest added SO MUCH to them, I can't imagine making them without it. I made one batch as-is: FANTASTIC. I made another batch using toasted coconut, white chocolate, and slivered almonds as the "fillings," and they, too, were out of this world. I think that the base of this biscotti recipe is a great base for a multitude of variations, and I can't wait to experiment more. Thanks so much for such a great recipe!
Love this combination. Added drizzled white chocolate for gift biscotti. Found that an electric knife cuts the half-baked biscotti like butter, eliminating all crumbling. Baked mine a bit longer as I like "dunkers."
Mmmmmmmmmmmmmmm...yummy. These biscotti are absolutely fantabulous! I used almond extract instead of the vanilla and didn't put any nuts but they were still divine! And so easy to make! Excellent recipe!
This was a terrific recipe! I shared these with friends and they all raved about how delicious they were and the fact that they were crispy, but a little softer inside (unlike typical biscotti). The orange zest adds a wonderful, fresh flavor which goes so well with the crunchy nuts and chewy/tangy craisins. I couldn't find shelled pistachios, so I rough chopped 1 c of whole almonds instead. I think I actually prefer the almonds to pistachios anyways. I will definitely be making these again!
I recently made these for my children's Communion party as "something different" from the traditional cookies. I had people fighting over them! My Aunt was almost in tears saying that her Mom used to make biscotti just like these. Thank you so much for this recipe and I will surely make these again and again.
My biscotti turned out great -- I am eating some now as I type. Thanks very much for this one! I did not add the egg white, and also used dark chocolate instead of white chocolate. I added some nutmeg to the dough, and left out the pistachios because I'm terrible at following recipes exactly :)
This turned out absolutely perfect. I omitted the white chocolate since I don't prefer it, substituted sliced almonds for the pistachios, and dipped the flat sides in semi-sweet chocolate. They were very well received by my husband and co-workers. Excellent recipe. This was also my first time making biscotti, and it was much easier than I had anticipated.
Wonderful recipe! I followed almost exactly, just substituting dried cherries and almonds for the fruit and nut called for in the recipe. I baked for about 27 minutes the first time, then about 8 the second time...so they were ever-so-slightly softer (less dry) than your typical biscotti. I melted some white chocolate and some almond bark and dipped one side of them, yum! I found the size to be just fine as specified, if you cut at an angle. I also did closer to 1/2-3/4" thick, instead of 1" (personal preference). Easy recipe--first time making biscotti and it was great!
I had never made biscotti before, but these turned out lovely! They would make a good gift with the white chocolate drizzled on top. yum :)
This was my first time making biscotti. I've always been intimidated by them, but this recipe is amazing - and they're really not that hard to make. I used: pecans, dried sweetened cranberries and white and chocolate chips along with the orange zest in the cookies, and drizzled them with chocolate when they were done. They came out amazing, so much so that everyone who tried them thought they were bought and not homemade! I'll use this recipe as a base for all my biscotti from now on!
Amazing! ! I substituted the pistachios for pecans only because I didn’t have any. And I love Pecans. I also added about 3 Tablespoons of Skor bits (crisp butter toffee) and I did as one of the other reviewers suggested and made 3.5” logs that were about 6” long. Each log made about 8 pieces so the recipe yielded 24 pieces total and then the end pieces that I just had to eat while the rest of the batch was cooking for the second time.. When they come out of the oven and are all cooled Ill drizzle the top with white chocolate… nice little 3 bite Biscotti
This recipe did not impress me. I have made better cranberry orange biscotti. It tastes a little bit like custard to me and I'm not a fan of custard. Just a word of caution: I made a double batch and switched top shelf and bottom shelf in the middle of baking the first round. My cookie sheet did not have edges and one of my loaves spilled off onto the oven door and floor. :(
This was really good. I used almonds instead of pistachios and I didn't put the white chocolate on (I'm not a fan of white chocolate). Great biscotti, this was my first time making it and I'll make it again.
Delicious! A friend brought these in to work today, and they are absolutely divine. I will definitely try this recipe soon!
Absolutely Wonderful!!! I've made these several times and everyone loves them! It's perfect year around, they disappear fast and some of my family and friends still ask me when i'm planning on making more!! I love it, Thank you!
Three words: Ah. May. Zing. These were pitch-perfect in every possible way! I made them without the nuts, since it was for a shower, and many can't eat them. I had made a cookie bar with 17 varieties for the guests to take home as favors. The absolute only kind that went completely was the biscotti! I painted the flat side with melted white chocolate, and for presentation, stood them on end in a tall crystal vase. Perfectly crunchy with a fresh, clean taste. My nonno and nonna would have loved these with their afternoon espresso. Phenomenal!
Excellent recipe. I have replaced pistachios with almonds. I like to cut the log in thinner pieces and I reduce the drying time in the oven to only about 8 minutes. Thank you for sharing!
These are delicious! At first I thought the amount of butter was way too little, but after chilling, you end up with a wonderful (not sticky at all) dough. This is a great combination of flavors. I think I'll use this recipe as my basic biscotti recipe and begin experimenting with other flavors.
This is a great recipe! I made a couple of changes - I shaped the dough into one log that was the length of the cookie sheet, instead of 2. Also the idea of cutting the log with an electric knife was very helpful - it cut through the log like butter with hardly any crumbs - just let the log cool just about completely before cutting. I also dried them out a little more, about 15 minutes on one side, and then another 10 on the other side. I also used chocolate chips instead of white chocolate because I didn't have any. I think next time I will make them with almonds and cranberries and no chocolate, and then dip the bottoms in chocolate. Very good recipe, and I will definitely make it again!
Delicious! My families favourite they never last very long.
Just superb! I made these with macadamia nuts instead of pistachios, and they are too good! Perfect with a cup of tea. I’m not sure I like the orange flavor with coffee as much. Also, a very impressive looking cookie to give as a gift.
A friend made this recipe for New Years brunch and they were AMAZING!! I don't particularly care for biscotti but these have made me a convert. This is the recipe she followed exactly except she did top them with melted white chocolate. DELISH!!
These are dangerous! I've never been impressed with any biscotti until I encountered this recipe. This is by far the most addicting baked good out of everything I have ever made. The only change I made was to add a little cinnamon and bake them for an extra 10 minutes at 200F to get them crunchy. The flavors are amazing! I was shocked whe my hubby, who hates anything with chunks, granted that these were good.
my entire family and anyone else that tries this recipe cannot believe i made them- thats how great this is! i've made them at least half a dozen times, experimenting with different ingrediants. Different nuts, berries, flavors. Everytime they come out just great!
As usual, I didn't have all the ingredients - so I omitted the white chocolate, added chopped dried apricots and chopped pecans. It was outstanding! Next time I will buy the ingredients for the original. Great light dessert, served with coffee, after a good meal!
very yummy - didn't have white chocolate, but they still turned out really good...and I added juice from one orange.
..good biscotti recipe. I usually bake chocolate walnut so this was a nice change of pace.. I LOVED the aroma of the orange zest that was evident when whipping up the butter and sugar so I had to add more. The only advice I have is to be sure to chop the pistachios and cranberries and don't forget to refrigerate the dough. As others stated the dough was sticky but I was able to shape it by spooning it onto the parchment and wetting my fingers to shape..Didn't crack or crumble when cutting. Also be sure to watch the final bake as 15 mins would have been too long for my oven. Topped mine with a drizzle of white chocolate. Very pretty.
TOO DIE FOR thats all I need to say
While this is a pretty simple recipe and it turned out great, I really did not like the taste. I typically like orange and cranberries together but for some reason it just didn't work for me in this recipe. I may try it again without the orange zest.
Delicious recipe!! The only change I made was that I melted the white chocolate & drizzled it over the biscotti after they cooled instead of adding it to the dough. Definitely a keeper!!!
Delicious!! This was my first time making biscotti and found the recipe very easy to follow. I stuck to the recipe other than substituting chopped almonds for the pistachios...I can't wait to serve them at my event this weekend!!! Thank you so much!
YUMMY! JUST HAD TO GLUTTON THIS UP A BIT. I COULD NOT LEAVE WELL ENOUGH ALONE! I SUB'D DRIED CHERRIES FOR THE CRANBERRIES, THEN SOAKED THEM IN 6 TBLS. OF GRAN MARNIER. I ALSO INCREASED THE AMOUNT OF CHERRIES TO 1 CUP INSTEAD OF 1/2. WE COULDN'T HAVE BEEN ANY HAPPIER! DEFINITELY "GODDESS APPROVED"! XOXOXOXOX
DO NOT USE MARGARINE!!! I tried using margarine and splenda for the first batch and it curdled right away. The end reselt wasn't too terrible but it cracked and didn't hold together well. I made another batch with butter and sugar and I immediately saw a difference. It was smooth and wonderful! By the way, I used fresh orange zest, lemon extract, and vanilla. Very tasty!
This is one of the best biscotti recipes I have ever made. The orange zest really adds that springtime flavor. I love the texture and how all the flavors combine. The only downfall was that I had to add 3/4 cup more flour because my dough was very sticky. Other then that, it was perfect! A+++++
This was a big hit with all my coffee loving friends for Christmas. I think I made about 6 batches for gifts and they were loved by all. I didn't change a thing! I was able to find pistachios in the produce department (already shelled), which was a huge help. I added a few more white choc. chips and the full amount of cranberries. VERY GOOD! Thank you!
I made two batches of this today. It is wonderfully good!! :) It's going to friends and family for the holidays. The first batch I made as per the recipe. You HAVE to try this! It's amazing! For the second batch I made the basic recipe, adding only chopped almonds and almond flavoring (1/4 teaspoon) Then drizzled with white and dark chocolate. These make a beautiful presentation together. Thanks so much for the wonderful recipe...it's going into my permanent book, the one that is going to be passed down to my son (who loves to cook)! :)
Amazing. followed all the instructions except for the egg white since i was too lazy to add it... and still turned out great. my favorite biscotti recipe ever! being a beginner i thought i would have trouble but it was surprisingly easy, just takes lots of time.
this is, without a doubt, the best biscotti i've ever tried! the combination of flavors is perfect, and biscotti in general are incredibly easy to make -- this recipe is a keeper!!
I thought that I didn't like biscotti, having had a piece of store bought biscotti years ago, that I didn't care for. I made this recipe for a friend on mine who loves biscotti. Before giving it to her for her birthday, I tried a bite, and another, and another, and before I knew it, I had eaten two entire pieces. This stuff is so good. And it wasn't difficult at all to make. The dough came together beautifully; although, I did not add the white chocolate into the batter. I refrigerated for about 30 minutes, and the dough was ready for shaping on the sheet. The baking process went smoothly, and after the biscotti cooled, I drizzled the tops with melted white chocolate. My friend loved hers dipped in coffee, and I loved mine dipped in tea. Either way, this biscotti is beautiful and delicious.
I served this at a summer dinner party and everyone there asked for the recipe! Biscottis are not only delicious but low-fat compared to other desserts.
I finally am getting around to ratin this recipe even thought I've made it at least 6 times now. This has become a staple for me to take home when I visit family. They love it and request it every trip. I have made just as written and I have used dried cherries in place of the cranberries. I like the dried cherries better but both are good. I have had a little trouble with the dough being a little wet. I ususally add a little more flour and shape the loafs right on the baking sheet to help with the wetness of the dough. Thanks for a great recipe and a keeper in my book.
First time I have ever made biscotti. Came out wonderful.
Turned out great! The recipe is really flexible and I could sub all kinds of ingredients. After my initial test batch, I immediately made 4 more batches of various flavors over the next two days and served them at a 50th wedding anniversary along side the coffee. The caterer even asked me for the recipe!
Seems pretty good, I took them to church so we will see. Thanks so much!!!
These should be called ANYTIME biscotti, not Spring biscotti! I made them EXACTLY as the recipe states -- my first experience with biscotti -- and even my food snob Italian hubby liked them! So much so that I'll have to make more for the gift baskets we give every year. The biscottis have a nice fresh flavor -- you can taste the orange and cranberry nicely and the pistachio gives it a nice nutty crunch on top of the crunchines of the biscotti. I have nothing but good things to say about this one. If you like cranberry nut bread, you'll be over the moon about this one!
This recipe is really delicious! It's similar to the 'Cranberry Pistachio Biscotti' recipe on this website (which is also fantastic!). I added some orange extract and doubled the vanilla extract. One thing I noticed is that I should probably reduce the oven temperature for the second bake so the biscotti don't get too brown. Maybe it was just me. I think I'll reduce the oven temp to 275-300 degrees so that the biscotti can get hard without browning too much. As another reviewer had suggested, an electric knife cuts through these biscotti like butter. It worked perfectly! These biscotti stay fresh for at least a week if you keep them in a tighly closed container.
These were the best biscotti I have experienced. Not having made biscotti before, I am giving this a 5-star rating based on biscotti been purchased in posh coffee shops and bakeries. I did not have pistachios, so I substituted slivered almonds. I am giving these away as gifts to my family and friends.
Fabulous as is. I questioned the amount of pistachios, but I used a full 1 1/4 cups, and it turned out great!
I made these exactly according to the recipe and they were outstanding. Resist the temptation to fiddle with the ingredients or proportions---this recipe needs no tweaking!
Very good and very easy. I did not have the pistacchios (sp?). All I had was walnuts. Ha! They actually tasted very, very good. I also drizzled white chocolate over them to give them some pizzaz! I used wax paper and made sure to spray it with some Pam before baking.
AMAZING! I brought this to work and several people said "they weren't a fan" of biscotti, but tried it anyways (probably because they felt obligated). Even people that aren't a fan ended up having seconds! They started as skeptics but ended up asking for the recipe! I also substituted almonds for pistachios, reduced the sugar to 1/2 cup, and left the rest the same. Wonderful!
I tried this recipe last year as a Christmas gift for my friends and family - and already I've been asked by many of them if they are going to get it again this year! The only thing I did different was to dip the bottom in melted white chocolate - and it was definitely a hit!
These are delicious! The orange rind really adds so much wonderful flavor, so don't omit it. I followed the recipe exactly, except I used pecans instead of pistachios, and didn't add quite as much as the recipe called for. Great recipe, very easy to make even for someone like me (a non-baker), and plus this is the first time I made biscotti. Thank you Elizabeth!
This biscotti is amazing! I forgot the egg white, but it still turned out great. The only other change (which was intentional) was the use of almonds instead of pistachios. I tried several recipes, but this is definitely a keeper!
This recipe was great. My fiancee made a double batch to take to work for the holidays. We drizzled them with white chocolate and arranged them on a tray. Needless to say, they didn't last through his shift!
Just wanted to say that this biscotti is awesome. I subsitute almonds instead of pistachios and it turns out just fine. Everyone that I have made this for absolutely loves it. Thanks a bunch!!!
Don't know why the dough was too sticky even after being in the fridge for a while. However, it still taste good
I've tried several other biscotti recipes recently, and this one was by far the best!! The combination of pistachios, cranberries, and white chocolate is perfect - even better when dipped in melted dark chocolate. And the dough is very easy to work with - doesn't crack or dry out like other recipes I've tried. I made these for several people as gifts, and everyone gave them rave reviews. Definitely making again!!!
Fabulous - so delish! I used less pistachios, more cranberries and more white choc. (used white choc. chips). Also, I chopped the pistachios. Very, very good! Will make again.
Outstanding Biscotti recipe, Elizabeth. The taste is great and the texture is perfect. They're not so hard they'll break your teeth, but not so soft that they leave crumbs everywhere. I added 1 teaspoon orange extract in addition to the zest. The orange together with the white chocolate flavor just blows those tastebuds away! Thanks.
I posted this recipe almost 5 years ago. I am so glad so many people have tried it. One thing you can tell from the reviews is this recipe is infinately changable. Use what you have, why go to the store. I am going to make a batch right now, with almonds cause that's what I got. Elizabeth
Recipe is fantastic as-is and is easily adaptable. Super easy biscotti and everyone who I've given it to love it. Thanks for a great recipe. This is my go-to for biscotti from now on, no changes.
These are always a big hit. Also, a great idea for gift giving-people love getting them for Christmas because of the colors. Excellent recipe!
This was awesome. The orange peel adds a great burst of flavor to the recipe. I added dried cherries instead of cranberries, and omitted the pistachio nuts. I also drizzled melted white chocolate on top. THE BEST!! I did need to refrigerate longer than 30 minutes in order to handle it though.
My first attempt at biscotti...yum! They turned out amazing, I even dipped the bottoms in melted white chocolate. WOW!
I made the biscotti - without the white chocolate (forgot to buy some...) and everyone who has tasted it has asked me for the recipe! It's fabulous! Thanks, Elizabeth!
This is by far the best biscotti I have ever had. It is so delicious and I love the combination of the fruit and nuts. I also dipped one end in white chocolate and sprinkled that with red and green sugar sprinkles. So beautiful and festive for the holidays!!
previously never having made biscotti, i went into this a little nervous. but not to worry! this is fairly easy and extremely light and delicious.
This biscotti has a great contrast in flavors between the cranberries, white chocolate, pistachios and orange zest. Very Good!
This was my first batch of homemade biscotti and this recipe hit it out of the park! It's taking all my will-power not to scarf down the entire batch. A few notes: I used slivered almonds instead of pistachios (already had them and they are cheaper) and I doubled the amount of orange zest. Also, despite putting the dough in the fridge for over an hour it was still really sticky in the center and underside. Next time I won't even waste my time with this step and will just form the logs directly on the lined cookie sheet. All in all, superb recipe!
Excellent. Goes great with coffee, hot chocolate, ice cream....I used almonds instead - still tasted great.
This is the first time I have tried a biscotti recipe. It was very easy and so very good.
very good biscotti! i didn't have any oranges, so i used lemon zest (i tripled the amount of zest). i also left out the white chocolate and dipped the finished biscotti in melted white chocolate. i replaced the pistachios with pecans. i put the dough in a 9x13 pan because i didn't want to mess with shaping it. i love it!!
Fantastic recipe! A huge hit with my friends who are always asking me to bake biscotti for them.
MMMMM! I used dried cranberries and almonds instead of pistachios. I also used half a package of white chocolate chips instead of shaved chocolate. These are really good, with or without coffee or tea!
Delicious and not too dry. I added chopped dried blueberries as well and substituted almonds and they taste great.
Fabulous! This is definitely a keeper. I drizzled the pieces with melted white chocolate. They looked and tasted great.
Just incredible! The only change I made was to use dried cherries that needed using up, the biscotti is the perfect texture and looks so pretty. I made a double batch for a teacher supper on conference day, and a couple of the teachers tracked down which parent made the biscotti and asked for the recipe!
I had my doubts about this because I've used an old Italian biscotti recipe for the business that I own, no other recipes were anywhere near as delicious.....but this one was fantastic! I will need to change a few minor things, but as written it makes a mighty tasty biscotti with a great texture! many thanks!
I just finished making these biscotti---my kitchen smells divine! If people knew how easy it is to make them you would never by a packaged kind. I did make some changes though as I always tweak something a bit. I added 1/2 tsp almond extract in addition to the vanilla, which I increased to 1 full teaspoon. Also, I added 4oz white chocolate and reduced the pistachios to one cup. Shelled pistachios are not that hard to find---if you live near a Trader Joe's they have them. This is a truly delicious biscotti and not hard to make, just have a sharp knife and cut straight down so you can minimize them crumbling on you.
This is hands down the best biscotti ever. I had tried it with many different add-ins, extracts, different peel, etc. as well as a bit of cocoa to make it chocolate. I always double the recipe because it never lasts longer than a day in my house without disappearing! Thanks so much for sharing. I have had real Italian biscotti that couldn't compare to this.
The best ever and so simple to make. It was my frist time making Biscotti, and I will use this recipe from now on. Next time will dip the ends in melted white chocolate. Oh and i used almonds. it was great
Very good! I used dried cherries instead of cranberries and they came out wonderful. I also added a little more orange zest than the recipe required because I really like the brightness it adds to the flavor. Will definitely be making again ... and again.
Great recipe. My mother expected not to like it and she's eaten about half the batch by herself. The orange, pistacios, cranberries, and white chocolate work great together.
Amazing Biscotti! I did change the recipe slightly: I used Splenda instead of sugar, added a cup of unsalted and chopped almonds instead of pistachios, and just used 2tsp of vanilla instead of orange extract. Also, I used some leftover white cholocate to dip the bottoms of the biscotti, which gave it a real gourmet touch! Everyone loved these, and they were remarkably easy to make!
This was wonderful! It made the whole house smell good I wanted to eat the batter before I could bake it! I dipped one side in melted white chocolate and gave it as presents. I've already had 5 requests for the recipe. Thank you so much!
Impress your friends with this cookie. It looks just like store bought. I made a little gift basket. Stick some coffee beans and mug with the Biscotti and you have a wonderful (and inexpensive) gift.
I liked the texture of these....not tooth breaking however I felt it was lacking a bit in flavor. next time I make it (and I will make it again) I will use more orange zest and probably chopped apricots as I think the cranberies lacked flavor. I think I might try almond extract too. Very good recipe all in all. Easy to make. The pampered chef pastry roller made shaping the dough a snap!
This is a very interesting blend of flavors. Everyone loved it!
Very tasty- this is why I don't bake too often, cause these are very tempting. Husband loved them but actually liked them better before I twice baked them. He liked it more like a cookie. You might want to try keeping some of them this way to see which way your family likes them better. Mine were a little crumbly and some of them broke but those were the taste testers :) I also put some white chocolate chips on one side as soon as they came out of the oven, which melted them and then you can spread for a thin frosting.
This was my first time making biscotti - and it was wonderful! I omitted the cranberries, pistachios and white chocolate and sub'd 1/2 c. chopped walnuts and 1 c. mini chocolate chips (all I had). I doubled this recipe with absolutely no problem. For the second bake, I cooked them for 7 minutes per side and they were perfect. Easy to slice thin with a serrated bread kinfe!
Loved this recipe! I swapped sliced almonds for the pistachios due to price and texture preference.
I make these with the white chocolate chips in the biscotti, and also with melted white chocolate drizzled over them. These biscotti get raves every time.