Shirley Kidd started making these treats after tasting a batch her friend whipped up. "I immediately requested the recipe and have been baking them by the dozens ever since," she enthuses from her home in New London, Minnesota. "The icing is an ideal complement to the tart berries in the cookies."
Elaine Scott from Lafayette, Indiana submitted this sweet 'n' tangy treat. "I like the sudden hit of sweetness when you bite into the white chocolate. It really complements the tart flavor from the rhubarb and cranberries."
You'll relish this guilt-free take on a classic cookie, enhanced with cranberries and luscious dark chocolate. “My son is diabetic, and he loves these,” says Ramona Cornell of Levittown, New York. “A co-worker calls them 'a piece of coconut heaven'.”
Field editor Dawn Fagerstrom of Warren Minnesota says friends were delighted to receive her fruit and nut biscotti mix. “Layer the dry ingredients in a clear jar, add a bow and attach the instructions for preparation and baking,” she notes.
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