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.
I’ve been making these every year for the past five years. My work colleagues come to expect them at Christmas!!! I like to bake them slightly under so that they are a little chewy. Excellent recipe
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?
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?
Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.