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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Can this dough be made ahead, frozen, then baked?
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!
Travel to the interior of Provence when Moveable Feast with Fine Cooking visits Cadenet, France. Host Pete Evans takes a trip to see how the covetable fleur de sel salt…View all Moveable Feast recipes and video extras
© 2018 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?