The biscotti are very very easy to make and can also be eaten by my lactose intolerant friends, as there is not even butter in the recipe.
I liked them very much and am sure to make them again. I am not sure if I would opt for any other ingredients the next time, because I was so convinced of these, and so were my colleagues at work!
To find out about the (original Hazelnut Biscotti) recipe have a look at our hosts blog: Jodi of Homemade and Wholesome and Katrina of Baking and Boys or have a look at "Baking with Julia" by Dorie Greenspan on pp 315-316.
I love the pops of red and green color that the pistachio and cranberries give your biscotti. We also enjoyed this recipe!
AntwortenLöschenIt's so interesting to see all the different combinations.
AntwortenLöschenI love dried cranberries and pistachios.
May I ask if you used the salted or unsalted ones?
All the best.
Pistachio-cranberry sounds like a lovely option - such nice colors in a cookie.
AntwortenLöschenThey are beautiful! Cranberry is one of my favorites!
AntwortenLöschen