Spiced Biscotti with Dried Fruit

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Appears in Cook's Illustrated January/February 1994

The good news: The most flavorful biscotti are made with a small amount of fat.

SERVESMakes 4-5 dozen

TIME1¾ hours, plus 1 hour macerating and 20 minutes cooling

WHY THIS RECIPE WORKS

We wanted a great biscotti recipe for crunchy—but not tooth-cracking—biscuits, full of flavor and easy to make. Our favorite combination of ingredients included whole eggs with no additional yolks or butter, because this resulted in the tru...

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