Page 398 - Chocolate Cake Doctor

380 C O O K I E S , B A R S , A N D B R O W N I E S

4. Cutting on the baking sheet, use a
R sharp, serrated knife to slice the rectangle
on the diagonal into 1-inch-thick slices.
the Cake Mix Doctor says Carefully turn these slices onto their
sides, using the slicing knife to arrange
These biscotti would be delicious with them on the same baking sheet. Return
1 ⁄4 cup finely chopped dried sweetened the baking sheet to the oven.
cranberries added to the dough.
5. Bake the biscotti for 10 minutes. Turn
the oven off, and let the biscotti remain
in the oven until they are crisp, 30 to 40
minutes more. Remove the baking sheet
3. Bake the biscotti rectangle until it
feels firm when lightly pressed with your from the oven, transfer the biscotti to a
rack, and allow them to cool completely,
finger and a toothpick inserted in the
center comes out clean, 30 to 35 minutes. 2 hours.
Remove the baking sheet from the oven Store the biscotti in an airtight con-
and let the biscotti cool for 10 minutes. tainer at room temperature for up to sev-
Leave the oven on. eral weeks.