Chef Dan’s Famous Westwynd Biscotti

I created this recipe for our Hershey bed and breakfast. Boy oh boy, these little cookie-like gems are crumbly, sweet, and perfect for every occasion.¬†Biscotti translates in Italian to “twice-baked” and in just a moment, you will understand why.

In One Bowl Add:

  • 3 eggs
  • 1/2 cup of canola or corn oil
  • 1 tablespoon of vanilla
  • 1 cup of white sugar

In a Second Bowl Add:

  • 3 cups of flour
  • 2 tablespoons of baking powder
  • 1 cup of dried cranberries
  • 1/2 cup dried apricots chopped
  • 1/4 cup of dried currants, white or dark are fine interchangeably
  • 1 tablespoon of kosher salt
  • 1 tablespoon of ground ginger


  • Combine both bowls
  • Make a long loaf approx. 1/2 inch thick and round off both ends
  • Bake until golden brown, for approx. 30 minutes at 350 degrees throughout both cooking times
  • Remove from the oven
  • Slice 1 inch thick slices, set on their sides and return to the oven for another seven or eight minutes until slightly golden brown on both sides
  • Return the slices to their “upright position” and “reform the loaf”
  • Drizzle with melted white chocolate discs
  • And serve once icing has set

I can tell you, this original recipe of mine has become a huge hit! Even folks who never enjoyed biscotti before or have had hard, overly stale experiences with biscotti haven’t had “my” biscotti, which is very crumbly and cookie-like in taste, texture and appearance. I promise you, this will become an instant classic in your favorite recipe folder.

Enjoy my friends and foodies, and always remember to cook with love and friendship!

~Chef Dan