Yield: Yields about 2-1/2 dozen biscotti.
Fuel your creative spark. Sign up for eletters today and get the latest from Fine Cooking plus special offers.
Make Ahead Tips
The cooled biscotti can be frozen for up to 6 weeks or stored at room temperature for up to 3 weeks, layered between sheets of parchment or waxed paper in an airtight container.
Delicious and great texture! I used dried blueberries and lemon zest instead of cranberries and orange zest-- I suspect just about any fruit/nut/zest combination would work. These are cut very thin for the second baking, only 1/3 inch, which makes them very thin and crisp-- a great technique, as regular thick biscotti can be a bit of a jawbreaker. My only advice-- double the recipe, as this one only yields a little over two dozen, and you will definitely want more!
Great biscotti recipe! Love how thin and crisp they turn out. Good for just nibbling on. Made many batches and always good. Friends and family repeatedly request that I bring them with me during holiday occasions.
Delicious and easier to make than expected.
These were just okay. I would probably not make them again and if I were to make biscotti again I would use one of the other recipes that I have seen in Fine Cooking. I made the whole dessert menu and these were the least popular of all. Mostly because the others were so good.
From rooftop to rain in North Carolina, Moveable Feast host Pete Evans is joined by the Lantern restaurant co-founders and siblings Andrea & Brendan Reusing to create an amazing local…View all Moveable Feast recipes and video extras
© 2017 The Taunton Press, Inc. All rights reserved.
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?