Your comment may need to be approved before it will appear on the site. Thanks for waiting. First time commenting? Please review the Comment Policy.
I love this recipe. I plan to make it soon. However, i wonder if we can substitute the cranberry pistachio with dry fruits. Thank you in advance for your respond.
Hi, Mira! Yes, you can swap in other dried fruits and/or nuts. Just keep the amount the same. Enjoy!
So, I made these and they are delicious, and here are my notes:
1. The recipe as written, for me, did not provide enough moisture to make a dough. I added about 1/4 cup of water incrementally until I was able to get a good consistency.
2. When I sliced the logs, some areas fell apart. I felt the longer I left it to cool, the easier it was to slice. I would let it cool a bit longer next time(maybe 15 minutes). The slicing was a definite challenge and they aren’t as clean cut as I would like them, but they are fine.
Overall, a yummy recipe with room to customize. Thank you!
I’m glad you liked these and that they worked out in the end. If you measure flour instead of weighing it, it can effect the consistency of the dough. But you definitely did the right thing. This should not be too taxing! :) Also, I usually use a serrated knife when I slice the cookies. A sawing motion also helps.
This was confusing. Are there a total of two logs or four?
Hi, Sandy! Just two logs. Divide the dough in half and shape each half into logs. I think where you’re getting confused is that the (2) logs are then spaced 4 inches apart on the baking sheet? Let me know if this makes sense now!
These came out great. The confusion was the number of baking sheets to prep in the description instructions. I realize now one sheet must have been for the sliced cookies to go back in the oven. Any chance you have another recipe, similar to the ease of this one but without chocolate??
Hi Sandy, The two baking sheets were used because not all the slices would fit on a single baking sheet. Glad you liked these! I think there are a couple of other recipes without chocolate for biscotti on this site. Happy Holidays!
I love,love this recipe,looking forward to making it soon.A note please,can I use whole wheat
flour instead of regular flour? .Thank you in advance for your reply,araucano.
Hi there! I haven’t actually tried this with whole wheat flour. If you want to experiment, I suggest you use ww pastry flour, and since whole wheat flour absorbs more liquid than white flour, you may find you need to add a little extra (1-3 tablespoons) liquid if the dough seems too dry–either water, milk, or orange juice would all work. Hope that helps!
Do you know the nutrional counts for these?
Hi, Sue! We don’t currently calculate nutritional info for our recipes. Here’s my favorite online calculator, though: https://www.verywell.com/recipe-nutrition-analyzer-4129594
No butter, only recipe I have with no fat???
Hi, Patti! That’s correct — no butter or oil!