It's been such a busy month that I almost forgot this TWD post was even due! Good thing I caught myself. And good thing for you because I experimented a bit and came up with a fun, festive, scrumptious biscotti. Enter: Cranberry Pistachio Biscotti.
For the month of October, we actually have three recipe options to choose from. But due to time, I decided to go with the last post due for the month, which was a Recipe Rewind. This meant that the TWDers got a second chance to make a recipe that got bypassed in earlier months.
I absolutely adore the sweet and salty flavors in this biscotti, which isn't too overly sweet nor plain tasting. However, next time around I'll add a white chocolate drizzle because 1) it's pretty 2) I do like my biscotti a touch more sweet and 3) because I can. So there. How festively holiday would that look though?! Right? Right.
Homemade and Wholesome or Baking with Boys for the Hazelnut Biscotti recipe. And if you decide to go my route, check out my notes below for the measurements I used.
And be sure to check out the other TWD members' posts, they're always a good time!
On to November! .
- Instead of using the hazelnuts, I used a scant 1/3 cup of both the pistachios and cranberries. Depending on your preference, you can add or decrease this amount. Also, don't be afraid to try any combination you like. Get crazy!