Dried Cherry and Almond Biscotti

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I've made these twice now & have received rave reviews, even from a very old Italian gram who said mine were the best ever!! Thanks, Anne. I find I like dried cranberries over dried cherries.

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These are wonderful so do make them. A couple of recommendations though. FIrst, I would make the oven much hotter. 350-375 is good. Then let them cool for the 10 minutes and put them back in the same oven. I could not get the crunchy texture without a hotter oven. Chopping the cherries would not hurt either although the almonds are still whole... The flavor is incredible and there is no need for chocolate or anything else!

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These are top notch. Absolutely delicious. I am going to make more to give to friends and family. I packed up the ones I have made and put them in the freezer until closer to Christmas. However, the question is: "Will they last?"

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I did not instantly love these. But after they cooled they tasted better. I assume that was something about the tartness of the cherries. I doubled the almonds which probably made them a little bit more crumbly so next time I will add an extra egg. I will recommend that you chop the cherries before adding them to the batter. When slicing the biscotti a lot of the cherries got pulled out. Chopped cherries will be spread around better and less likely to be pulled out.

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FABULOUS. I do agree with someone that recommended chopping the cherries a bit smaller. Also no need for chocolate dip. No matter though--these are so yummy.

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Delish! I used orange instead of lemon since I love cherry and orange and it is soooooo good. I also dipped in white chocolate ganache! Great gifts if they make it that far!

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OK my bad. I was comparing other Biscotti recipes I have made in the past and realized I used 2 sticks of butter, not one!! The result tastes good (very butteryso I am going to cut it up, bake it till crunchy and serve it in a bowl. (Would be great over ice cream

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I added 6 oz. semi-sweet chocolate chips to the batter (too lazy to dip in melted chocolate. Took a little longer to bake in each phase (about 15 min but were delicious!

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I feel the recipe is written improperly. The eggs should be listed as 2 eggs, 1 egg white "seperated". I included the extra egg white in the batter and it was extremely wet, and I had to add another full cup of flour to try and repair the batter. I believe it diluted the taste of the cookie and made it too dry.
I also substituted almond extract for the vanilla which I feel improved the taste. I will make them again but this time I will know not to include the extra egg white into the batter. I see that the egg white is discussed later in the recipe to be used for the egg wash but since this recipe is written by professionals I feel like they should know better than to write the recipe in this manner.

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looooooove it