Dried cranberry and white chocolate biscotti from The Epicurious Cookbook: More Than 250 of Our Best-Loved Four-Fork Recipes for Weeknights, Weekends & Special Occasions (page 377) by Tanya Steel and The Editors of Epicurious.com

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Notes about this recipe

  • angrygreycat on July 18, 2018

    Made this for my book club. I read the other note on this and being that I am not a big white chocolate fan anyway, I opted for dark chocolate drizzle. They came out great, lovely taste and texture. They were a big hit at my book club and family. I might opt for bit less sugar in the batter than the recipe called for next time. I also would like the idea of putting sliced almonds on them to enhance the almond extract in the batter.

  • mamacrumbcake on December 28, 2016

    When I was making these, the raw dough was so delicious. After they were baked, they had a very nice flavor and crunch. But after I glazed them with white chocolate, blechhh! — the flavor of the white chocolate overpowered the almond and butter notes of the biscotti. I was so bummed. Next time I might just sprinkle sparkling sugar for sweetness and added crunch. I might also increase the almond extract and add sliced almonds to the batter. NOTE: Everyone else who tried them really liked them with the white chocolate, so I was the only one who didn't like them. UPDATE: I have made these a few times since my original note, but with a different (better) white chocolate and was happy with them. Use a white chocolate that is delicious for eating. It makes a huge difference. I also put almonds in the dough, but whole or chopped turns out nicer than sliced. The cranberry flavor and color, plus biscotti’s long keeping quality, make this especially suited for the Christmas season.

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