i also had to add more liquids to this dough - i added about an extra 1 T. or so of coffee and milk and 1 T. of canola oil. i also used pecans instead of walnuts. really yummy!
The FIRST time I tried this recipe was not positive. I added A LOT of coffee as the ingredients would not hold together. I ended up with large, very tasty, chunks. Not attractive enough to serve as biscotti, but great crumbled over vanilla bean ice cream! The SECOND time I made the following changes: I chopped the chocolate chips into small pieces. Did the same with the cranberries and continued using dry toasted chopped pecans and Splenda instead of sugar. I added 1/4 cup Canola Oil. Placed the baked logs in the freezer for 10 minutes before cutting. After step 13, placed biscotti on cooling rack overnight. YUM!
Excellent! The only subsitution I made was dried cherries for the cranberries. Made a double batch. Next time I will try it and substitute almonds for the walnuts and maybe almond liquer for the milk. MMMMM!
Great recipe. I made these for my Christmas baking and they turned out beautiful. I too had to add a fair amount more coffee as the batter was very dry. Thanks for the excellent recipe.
I got this recipe from Agate Cove B&B many years ago, and I make it every year. Everyone I give these biscotti to absolutely RAVES about them and I get many requests for the recipe. Maybe due to the dry climate, I have to add more coffee that the original recipe calls for. My advice is: make a double batch; they are soooo good!!!
Excellent! Couldn't resist the name--all the flavors I love and didn't have to choose one over another. If you're looking for a good gift--this is it--if you can keep your hands off!
Wow! These are so tasty it will be hard to give them away! Thanks for sharing!