Biscotti is a fairly easy baked good. Its only difficulty crops up when devoting the time needed to bake and rebake it in order to achieve the characteristic crunch that is required of a good biscotti.
By far the best biscotti recipe I use (and the most popular among eaters) is my cranberry pistachio biscotti.
The last couple of times I made this recipe, I threw in some chopped white chocolate, and this seems to have carried the popularity of this cookie to a whole new level.
