Yield: Yields about three dozen 6-inch-long cookies.
I like to cut these cookies diagonally into long rusks, but if you want, cut the logs crosswise to make a larger amount of smaller biscotti.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I substituted slivered almonds (toasted) and this biscotti is great. The texture (with the cornmeal) really is very good.
Outstanding recipe! Been making these for years and it is my go-to recipe at Christmas time and they always get rave reviews. I substitute pistachios and/or hazelnuts for the pinenuts depending on what I have on hand. I also soaked the fruit in rum as I didn't have brandy in the house either! The texture is perfect and they are wonderfully savory in contrast to most baked goods at xmas time. This one is a keeper!
This is a fabuolus recipe! I make them for Christmas gifts!
Join host Pete Evans for the most opulent feast Moveable Feast with Fine Cooking has thrown! At the Chateau d’Ancy-le-Franc in Burgundy, the Renaissance-style surroundings of one of France’s finest…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?