Yield: Yields about 2-1/2 dozen biscotti.
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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.
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