I made biscotti! And not just any biscotti, but double chocolate & cranberry biscotti. Because it is the holidays and all.
I originally crafted this recipe to use up the rest of a bag of fresh cranberries, but…no. Fresh cranberries don’t work here. But dried cranberries totally do!
I’ve been wanting to make biscotti for months, but had been putting it off because I assumed it was difficult or took forever (both false). Now I’m never turning back, and think I’ll be making biscotti on a regular basis. I can’t wait to try some new variations, like dark chocolate cherry biscotti, gingerbread biscotti, pumpkin biscotti, pistachio white chocolate biscotti…basically, I want to make (and eat!) all of the biscotti. All of it!
I mean, they make for perfect afternoon tea dippers or morning coffee dunkers. They last for weeks, so there is no rush to eat them all before they get stale, and just one is plenty to satisfy a sweet tooth. Also, aren’t cookies more fun when there is dunking involved?
I developed this recipe as part of The Great Food Blogger Cookie Swap. I sent biscotti to Kimberly, Amanda and Alyson, and received three dozen unique and delicious cookies from Joan, Dianna and The Seaside Baker! As usual, it was a ton of fun to get connected to some new-to-me bloggers and send out some cookie love. Plus, it gave me an excuse to try a new biscotti recipe, which I had been meaning to do for ages!