By Charmed on December 30, 2009
Photo by Charmed
Photo by Charmed
"I included them on my Christmas cookie platters this year, and everyone made a point of telling me how good they were. I found the recipe on the web. The raisins were my idea. Dried cranberries would be as good, if not much, much better. Or leave them out completely. Both light and dark brown sugar work beautifully, although I think I like the dark brown sugar version just a tiny tad more. I used good-quality white chocolate chips mixed with about 1/2 teaspoon of shortening for the drizzle. And if you can, use freshly ground nutmeg. Also, you can use up to 3/4 cup raisins or dried cranberries. Any way you try it, I think you'll love them. (Time does not include chilling time.)"
Serving Size: 1 (42 g)
Servings Per Recipe: 24
"I'm not sure how to rate this because once I was able to make the biscotti, they were very good and flavorful, however, if you've made biscotti before, you would note that the dough is not like biscotti dough at all. It's very sticky and hard to work with. I made some of the dough into a dozen cookies first before deciding what to do with the rest of the sticky batter. I ended up scooping the dough and placing the plops right next to each other and then using a spatula to spread the dough out into a "log" shape. I then proceeded in cutting and second baking the biscotti, which did turn out and tasted great. The modifications I made were as follows: I used 2 cups of flour, switched the nutmeg and cinnamon measurements (so there was more cinnamon) and added a dash of cloves. I also reduced the butter to 1/4 cup as per my other biscotti recipe that I love. Overall, I think it's a great flavored recipe and, like I said, makes great biscotti, but it's a lot of work, especially if you've never made biscotti before."