The recipe attached to this post creates a deluxe biscotti, with macadamia nuts, dried cherries and decadent chocolate, and it’s easier to make biscotti than you may think. Although I originally created this recipe as a gluten-free biscotti, it works well with all-purpose flour also. The recipe uses butter, and if you are cooking non-dairy, you can swap in a non-dairy alternative for the butter and use non-dairy chocolate. The recipe can be made the day prior, so it’s perfect for serving to guests for breakfast or brunch.
If this recipe makes more than you need, you can make a smaller batch. I like to make the full batch and freeze one or more loaves after the first baking. When ready to finish the biscotti, remove from the freezer and allow to thaw. Then continue with the recipe.
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