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Orange Cranberry Biscotti

Reviewed: Dec. 24, 2012
This is my favourite biscotti recipe! It's extremely versatile, making this my go-to biscotti base for other flavours as well. I've made chocolate chip, pistashio, apricot, cherry/chocolate, white chocolate/macadamia nut and many others just by changing the liqueur and spices to better suit. The reason why I gave this a 4 is because it crumbles when it doesn't have enough time to cool. I usually bake it for a little less time and let it cool for AT LEAST 2 hours so it doesn't break as easily while cutting it. I also find that if the dough gets handled too much and gets warm, then the top always cracks. I put the dough in the fridge for 10 minutes before forming and baking it if I'm making some for gifts to avoid cracks. Also, a very sharp knife is needed to get clean cuts. I chop straight down (quickly!) and it's usually pretty soft in the middle so it doesn't break. Definitely give it a try! :)
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