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Cook the Issue 2010
COOK THE ISSUE 2010

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

By liamsaunt, member

November 6th, 2010

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.


posted in: Gallery
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

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