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Cranberry Pistachio Biscotti

Reviewed: Jan. 21, 2014
I have been making biscotti for years, but I have to say that this was definitely the best and easiest recipe I have ever used. This will be my new go to biscotti recipe for all time. I followed the recipe exactly except at the end. I re-baked the biscotti on each side for 8 minutes each side so they would be nice and dry. I baked them at 275 degrees. After cooling, they were given a white chocolate pass with a fork and they looked and tasted awesome. Last thing: to get more from your batch, slice horizontally. I got about 36 delicious biscotti. Perfect size to have with a cup of coffee or tea. Excellent recipe. 5 stars! Thank you from a sometimes pastry chef!
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