Dried Cherry and Almond Biscotti

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This is the second time I've made biscotti The first time was years ago and they came out hard and crumbly (different recipe. I was worried about getting these right but I did despite very sticky batter and everyone loved them. I have made this recipe twice and followed the recipe but both times I have only yielded about 20 cookies per batch. This is a lot of work for only 20 cookies. Does anyone have this result? Also, the second time I made them I eliminated the sugar coating on top as I thought they were a little too sweet with it. I may dip them in chocolate though (they're still cooling. Thank you for the recipe.

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I've never made biscotti before, so I attribute that to it's less-than-perfect turn out. Not having any idea what it should look like when it comes out of the oven first, it was underdone. Slicing it was more than difficult and mangled the pieces. Even the second baking of the slices didn't make it crispy like I like my biscotti. The flavor was fantastic! I did substitute quite a bit though- cranberries, orange zest, and sliced almonds.

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This is a GREAT recipe! I made a few adjustments as I went along: I used 1/2 C additional flour in the mix, only because I also added 2 tsp. of lemon juice. I mixed craisins with dried cherries and used almond slivers....the dough was a bit soft after the first baking, so I returned it to the oven for another 7 minutes - that helped. For the second baking, I turned the oven up to 350 and laid out the sliced biscotti on cookie sheets for 10 minutes, then turned them over for another 10 minutes on the other side. The key for me was leaving enough time for the cooling after the final baking ... they smelled and looked SO GOOD that I was afraid they wouldn't making it to cooling stage. These are really WONDERFUL, with or without the ganache! Anne, thanks so much!

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First time trying biscotti. Read all the reviews before starting and agree cutting up cherries is good idea. I also used sliced almonds instead of whole because that was what I had on hand. Initial dough seemed too soft so added about 1/8 to 1/4 cup more flour. For second baking, putting the slices on racks elevated off the sheet pan worked well. However, the second baking time of only 10 minutes seemed too short so I left them in nearly 21 minutes, watching them closely for browning, and turning the slices over for the last 7 minutes. They are quite sweet as mentioned elsewhere so I've opted out of the chocolate part, but these are going onto my OMG FABULOUS list of recipes. Will be wonderful for the neighborhood friends' Christmas gift goodie bags this year!!!

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I have to admit, I also read the recipe wrong and put the egg white in the batter. It wouldn't be the end of the world to put "2 eggs + 1 egg white, divided" on the ingredient list, though.

I added a couple extra T of flour and patted the dough onto the floured cookie sheet instead of rolling, and they turned out fine. The crunch almost has a meringue texture, probably due to the extra egg. And yes, I will chop the cherries next time for better distribution.

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@schilville...the recipe wasn't written wrong. You read it wrong. The extra egg white was for glazing the logs of cookies, and should never have been added to the cookie dough. Hope this helps.

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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.