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Cranberry Pistachio Biscotti

Reviewed: Mar. 31, 2011
Absolutely delicious. Instead of pistachios and cranberries I used pecans as well as white and dark chocolate chunks. 1 cup pecans, chopped, and 1/2 cup each of white chocolate chunks and dark chocolate chunks. I baked them for 40 minutes, let them sit for about 15 minutes, and had no problem cutting them. I even cut them a bit too thin and small as I managed to get 45 out of this recipe. For the second baking, I only baked for eight minutes, but I would recommend baking for 10 or even 12 minutes if you want more dry, coffeeshop style biscotti, rather than something a bit softer and crumblier. Definitely wet your hands when shaping the dough as other reviewers have mentioned. I will for sure be trying this recipe with even more variations.
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