Tips + tricks
+ SUBSTITUTE the almonds with pistachios or the cranberries with sultanas if you prefer.
+ STORE THE BISCOTTI in an airtight container for up to a week.
+ YOU CAN MAKE the dough up to a month in advance – simply follow the recipe to the end of step one, wrap the logs in plastic and freeze them. When you are ready, thaw the logs and continue from step two.
+ FOR MORE elongated pieces of biscotti, slice them on the diagonal.