Just made these cookies today and loved them! I used a little more dried cranberries than the recipe called for because I really like cranberries. Hints: The batter will be sticky, don't panic, they cook just fine. I was a little nervous because they didn't look like any biscotti I had cooked before. I made two "loafs" as described, but there is no way these were going to make 12x2 loaves. Mine were more like 7 inches long and about 3 inches wide. Let them cool so that they are not hot to the touch when you cut them, and use a very sharp serated knife, so you can cut through the nuts. If the loaf is to hot the cookies will break, or the nuts and cranberries will fall out. Use gentle easy sawing strokes when you cut. I flipped the cookies over half way through the second baking cycle so they would be good and cruncy. Once they cooled from their second bake, I dipped the flat portion of the cookies in semi-sweet chocolate. Yum. Love the crunch of the cookie and chewyness of the cranberries. Thanks for a new favorite holiday recipe!
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Just made these cookies today and loved them! I used a little more dried cranberries than the...