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Toast the nuts first - it's incredible how much better they will taste!
Lovely! I used raisins and apricots and it made for such a crispy Biscotti that the chewy fruit was the nicest change. I will definatly use this again.
I make biscotti frequently, but what I love about this recipe is that it has the perfect crunch (not too hard, not too crumbly). The flavor is something like Snickerdoodle cookie and the baking aroma is just amazing. One time, I glazed the finished biscotti with a thin 10x sugar glaze - they were fantastic. 7/09 ADDITION - Like other reviewers, my baking time is longer than stated. My first bake took 24-26 minutes. Also, be sure to allow the logs to cool 10 minutes before slicing them so that they don't crumble.
These very lovely biscotti - and a different twist on an old style. I used 3 eggs and cut out the butter (I don't notice the difference). I also put a thin coat of melted chocolate on some of them and they are FABULOUS with coffee - they have a little bit of everything.
Used dried cherries and golden raisins and added cardamon. Everyone loved these!
My first biscotti attempt, and it turned out great! I realized I was out of raisins, so I subbed with dried cranberries and it worked well. My cook time was a bit longer as well.. roughly 23 minutes to start and 10 on each side. I did not separate my dough (hence the long cook time?) but spread it out in a 5 by 10 inch rough oval. Thanks for a great recipe - I'm excited to try more!
Another recipe easy to put together and tastes sooo good. I made this today for Christmas goodies, the house smells great. I did have to put in more cinnamon. I also had too cook it longer. I baked it 23 min. originally then 8 minutes each side and just turned off the oven and left them in there, The raisins are just great in this. Thank you for the post...