Cranberry Pistachio Biscotti recipe

I love biscottis but many times I didn’t make  and now I had dry  cranberries and find this recipe.

Biscottis, crisp and crunchy texture comes from baking the cookies twice. The first baking sets the dough, while the second baking dries it out. 

 The rough and jagged slices of biscotti are then baked until most of their moisture is removed. 

 If you like a hard and crunchy biscotti, perfect for dipping in your coffee, then bake them the amount stated in the récipe.
 But if you prefer to just nibble on your biscotti, instead of first softening it in your coffee, you may want to slightly reduce the time of the second baking. 

Source: From “Best ever cookie …

Lea la receta completa: Canela kitchen



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