Candied cherry, date, and pistachio biscotti from Bake from Scratch Magazine, Jul/Aug 2017 (page 42) by Nancy Hughes

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Notes about this recipe

  • apattin on August 16, 2018

    Texture was more cakey than a biscotti. More like a mandel bread. Taste was very good. Making the candied cherries was time consuming but the flavor was very yummy. Do not skimp on the lemon juice. I would have made 2 logs instead of the 14x8 slab as it was difficult to handle (it broke in several spots) and the cookies were too large. Oh and I skipped the dates, a good decision, I think.

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