Cook the Issue 2010: Dried Cherry and Almond Biscotti with White Chocolate

liamsaunt, member

Add Comment
Print

I have never made biscotti before.   I had no idea how thick the "dough logs" were supposed to be.  I read the instructions to make them 10" long by 4" wide, but when I did that, my logs were about 1/4" high.  I was worried that the biscotti would be too small, so I ended up folding the dough on itself and making the logs about 3" wide.  This worked OK.

I dipped half in the white chocolate and half in dark chocolate.  Both were devoured!  I did freeze over half of the cooked biscotti, and will look forward to enjoying them with espresso in the cold winter months coming up.

Add Comment Print

Cook the Issue 2010: Winter Squash and Sage Risotto

Back to List

Cook the Issue 2010: Brussels Sprout Gratin with Bacon and Cream

Comments (1)

Pielove writes: Beautiful! Ha, I have the ingredients out and am planning to make this one tomorrow-- I think I will do mine in dark chocolate. Your biscotti look great! Posted: 7:01 pm on November 6th

You must be logged in to post comments. Log in.