Comments on: Cranberry Orange Biscotti

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 07 Jan 2025 20:15:32 +0000

Thanks for this feedback, the amount of flour worked well for me and the nature of biscotti is a bit dry and crumbly, but I’m sure it would be fine to lessen the flour and experiment with that!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 07 Jan 2025 16:56:21 +0000

In reply to Susan.

I’ve never used frozen cranberries for this. They might be a bit too juicy for this recipe… I think I’d stick with fresh here. But if you experiment and try it with frozen I’d love to know how it turns out for you!

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 07 Jan 2025 15:28:24 +0000

In reply to Joyce.

So glad you liked it! It’s possible mixing the dough for longer would help make the cookies less crumbly. I do this sometimes with spritz cookies to make them stay together more. Don’t mix for *too* long because you don’t want it to be tough but I think that’s definitely worth experimenting with!

By: Joyce

Joyce — Thu, 19 Dec 2024 19:29:15 +0000

Great recipe. Thanks!! The proportions are excellent. I used walnuts instead of almonds. I made smaller rolls for smaller biscottis. Baked at 375 and kept it in at 300 a little longer. Question: if the dough is handled a little more (kneading) would that maybe make it less crumbly? Anyone with a lot of pastry experience here to answer that?? I know with bread, the more it it kneaded, the more the gluten is activated.

By: Susan

Susan — Thu, 12 Dec 2024 02:37:05 +0000

Hi Elizabeth. I want to make this delicious looking biscotti but would like to know if I can substitute frozen cranberries as I have a lot of frozen bags.
I appreciate any help you can give me.
Many thanks & I wish you a Very Blessed Christmas
Susan

By: Andrea Marie

Andrea Marie — Sun, 08 Dec 2024 16:16:49 +0000

I would reduce the flour. Too dry and crumbly for my liking.

By: Elizabeth Lindemann

Elizabeth Lindemann — Tue, 12 Dec 2023 13:10:04 +0000

In reply to Fui.

Raw.

By: Fui

Fui — Tue, 05 Dec 2023 12:56:16 +0000

Does the nuts need to be baked or raw?

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 04 Dec 2023 13:43:41 +0000

In reply to PDM.

So glad you liked them! A little more sugar would absolutely work.

By: PDM

PDM — Mon, 04 Dec 2023 02:13:22 +0000

They came out great. Next time I would add a little more sugar.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 30 Nov 2023 12:38:06 +0000

In reply to lisa.

Looks like you may have missed the recipe card! I give a run-down of how the recipe works in the post body, but the recipe card (with ingredients and instructions in a traditional format) is at the bottom of the post. You can click “jump to recipe” at the top of the post to take you directly to it, or scroll down until you get past the post body. Hope that helps!

By: lisa

lisa — Wed, 29 Nov 2023 23:18:58 +0000

In reply to Norma.

this recipe is horrible, first it didn’t tell you when to add the eggs, but I knew when and also the recipe didn’t call for any vanilla or almond and when your busy, and trusting a recipe, who thinks about it! what a waste of precious time.

By: Elizabeth Lindemann

Elizabeth Lindemann — Thu, 08 Jun 2023 13:57:56 +0000

In reply to CAROL SIMON.

So glad you liked it! Hope you had fun at your book club and that everyone enjoyed!

By: CAROL SIMON

CAROL SIMON — Tue, 06 Jun 2023 17:38:58 +0000

Came out great – much to my surprise about half way through. The dough was SO stiff that I had to mix it with my hands and had a really hard time getting the loaves 13″ by 4. However, they came out fine – in fact VERY good as I intend to serve them to my book club tomorrow morning!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 01 Mar 2023 15:20:38 +0000

In reply to Mary Anne W.

So glad you liked it!

By: Mary Anne W

Mary Anne W — Mon, 27 Feb 2023 20:51:16 +0000

Good recipe. Since I like them more toward the soft side rather thsan crisp. I cut them, turned the oven of, stood cookies up and put them back in, the off ,oven for about 6-7 minutes and the have a lite soft crisp. Very good recipe. Thank you for sharing

By: Elizabeth Lindemann

Elizabeth Lindemann — Mon, 26 Dec 2022 15:55:50 +0000

In reply to Katen.

It’s all in the recipe card at the bottom of the post! You can scroll down or click “jump to recipe” at the top to take you there.

By: Katen

Katen — Fri, 23 Dec 2022 23:24:21 +0000

You did not put the baking temperature or the amount of time???

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 23 Feb 2022 11:47:44 +0000

In reply to Candis.

So glad you liked it!

By: Candis

Candis — Tue, 22 Feb 2022 00:52:42 +0000

These turned out so good! I used dried cranberries. I didn’t have fresh. But it turned out great!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 05 Jan 2022 15:08:32 +0000

In reply to Myra.

I think frozen cranberries would work well! It might be a little “juicier,” so a little more red, but I think it will be fine.

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 05 Jan 2022 15:08:09 +0000

In reply to Greg.

Love the idea of using different kinds of nuts!

By: Elizabeth Lindemann

Elizabeth Lindemann — Wed, 05 Jan 2022 15:07:35 +0000

In reply to Greg.

So glad you liked it!

By: Greg

Greg — Sat, 18 Dec 2021 15:14:03 +0000

Great recipe, easy to follow. Next time I’ll add some almond extract for an extra almond-pop and toast other side of the biscotti for another 10 minutes.