I adapted a biscotti recipe that I found on Bryanna Clark Groban’s blog, adding cranberries instead of ginger to her lemon biscotti recipe. I like these so much, and they were very easy, so I plan on making more biscotti soon, maybe trying out some chocolate flavors. For my first try, I think I didn’t bake them quite long enough because they are still chewy in the middle, but honestly, I like that better than the traditional super-crunchy biscotti texture–and they are still yummy when dipped into tea or coffee! We dipped some in chocolate, and you can look forward to seeing those pictures posted soon.
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