Yield: Yields about 24 biscotti.
Biscotti are very forgiving, and you can bake these to your taste: chewy, crunchy, or somewhere in between.
For the best results, measure your flour by weight instead of volume. (1 cup of all-purpose flour equals 4-1/2 oz.) If you don’t have a scale, be sure to use the proper technique when filling your measuring cups.
Love to cook? Sign up today to get daily recipes from Fine Cooking plus special offers
Yes, I've make these Biscotti many time. Love the recipe. I dont use the dried apricots or any dried fruit. I only double the spice.
Has anyone tried making these without any dried apricots, using candied ginger instead?
© 2019 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?