Need a holiday treat that's not overly sweet? Sharon Martin of Manistee, Michigan has an answer with her Dried Cherry Biscotti. The cherries and almonds add color and texture and a dusting of powdered sugar dress these up. CW taste testers noted these biscotti were not as hard and crunchy as some.
Ricotta is a lovely "fast" cheese that can be made from whole milk, skim milk or whey. This creamy dessert is luscious topped with raspberries or strawberries. —Matthew Lawrence La Boucherie, Vashon, Washington
Over the years, I've adapted my most-requested biscotti recipe to add some of my favorite ingredients: cranberries, white chocolate and pistachios. This biscotti keeps and freezes well.—Susan Nelson, Newbury Park, California
Here it is, the simplest, easiest biscotti recipe you'll ever follow. Biscotti bake twice rather than once, and thus take a bit longer to start-to-finish than normal drop cookies.—Taste of Home Cooking School
A luscious, chocolate-studded cannoli filling separates the tender vanilla layers of this rich cake, which starts with a package mix. It’s best when served well chilled.—Antoinette Owens, Ridgefield, Connecticut
"I wasn't a big fan of tiramisu until I tried this recipe with its distinctive cheesecake- and coffee-flavored layers. It's one of my favorite desserts to make during the fall."
Daintily drizzled with white chocolate, these eye-catching biscotti are loaded with chocolate chips and crunchy almonds. “They look so pretty in a holiday gift basket with an assortment of hot chocolate and teas,” notes Amber Sumner of Congress, Arizona.
As a mouthwatering finale, Nancy Granaman of Burlington, Iowa whips up her tiramisu and serves it in pretty parfait glasses. “These are a long-time favorite dessert,” she comments. “I think they look so pretty with a drizzle of chocolate, sprinkle of mini chips or cocoa on top."—Nancy Granaman, Burlington, Iowa