Cranberry-orange-walnut biscotti from Baking with Less Sugar: Recipes for Desserts Using Natural Sweeteners and Little-to-No White Sugar (page 98) by Joanne Chang

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Notes about this recipe

  • ChefAnnaScott on December 11, 2025

    Be careful with the cooking times on these biscotti! Because the sweetener used is honey, the biscotti brown very quickly and certainly do not need 2-3 hours in the 300 degree oven (for the second baking). I would even say reduce the second baking temp to 225 and check them after an hour. They do harden out of the oven; if you baked them for 2 hours as written, I think they would be burnt to a crisp.

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