Get the Recipe
I remember the very first Starbucks in my life. It was just a little cafe counter on the upper level of the large Barnes and Noble on 22nd street, which, I'm sad to say, is now a perennially packed Trader Joes. When I was younger, my parents and I would go to that Barnes and Noble as a weekend activity. We'd browse the books and sit in the large comfy chairs, still excited by how much newer and fancier this store was than their old, textbook heavy location on 18th street.*
*That location does still exist, and in its perfectly preserved fadedness, it's one of my favorites.
I remember liking the Starbucks logo (though what coffee has to do with mermaids, I still can't figure out) and that I'd get to order a hot chocolate and a large biscotti to eat before we went home. Those biscotti were huge—the size of two or three normal-sized biscotti at least. And they had ingredients like white chocolate and cranberries which, as a kid, I loved way more than the anisette or hazelnuts I've come to adore.
But there is still a place in my heart for Americanized biscotti, which is why I made these. They're large and chunky. There's almost more cranberries and almonds than dough. The cranberries add a tart fruity flavor and a bit of chew. The almonds add crunch and meld perfectly with the vanilla heavy crumb. Being so long and fat, they make great dunkers as a well as a good one-cookie snack.