“This is the best biscotti you have ever tasted. Sarah cooks it twice for a nice hard biscotti and a few other family members only cook it once for a bit chewier texture. Some other family members double the almond extract which tastes great too.”
READY IN:
50mins
YIELD:
20-30 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Blend the wet ingredients together - mix well. Add the dry ingredients and the dried berries. The dough maybe a bit sticky.
  2. Put some flour on your hands and divide the dough into 2 logs - 2 1/2 x 9 1/2 x1. Place on a cookie sheet line with parchment paper - I usually just place one log on a cookie sheet as they tend to spread a bit.
  3. Whip the egg white and brush on top of the log. Bake for 30 min at 350 degrees. Cool on a wire rack.
  4. Cut diagonally and place cut side down on baking sheet. Bake another 5 minutes. (stop now if you want a chewy biscotti) Flip to the other cut side and bake for an additional 5 minutes.
  5. When cool drizzle or frost with melted white chocolate.

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