I made a batch this New Years, and was pleased, but also a bit confused. I liked the taste, but thought that they were a little more tender than what I'm used to. That's not a bad thing - I don't want to break a tooth on a cookie! But I suppose that as you add crunchies, it gets less tender, yes? Can I add the candied cherries sold at KAF to this, too? I'm thinking cherry pecan would be good. Yes, these are American-style biscotti, Gretchen. Try our Traditional Italian Biscotti for something that's more what you're used to. "Add crunchies" - not sure what you mean... And yes to the candied cherries, though they're so "wet," they might tend to make the biscotti right around them a tiny bit soggy; again, a slight tradeoff, and one I'd make. Have fun - PJH

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