This biscotti was excellent. My brother and I made a batch for a Mother's Day gift. We did have to add a little milk/water to the dough, as it was a little dry.

This pizza was fantastic! I didn't have chicken on hand, so I made a meatless version. I used chopped chipotle peppers instead of the jalapenos (personal preference) and i used a shredded chesse mix that included swiss, mozarella and monterey jack. I also added some black pepper and parmesan cheese. It turned out great with the black beans sprinkled on top. I have since made the pizza a second time, spreading the crust with fat-free refried black beans (instead of the canned beans), spooning the alfredo sauce on top of the bean layer and then so on with the other toppings. The refried bean layer acts as a barrier to prevent the alfredo sauce from soaking too much into the pizza crust. My second attempt tasted just as delicious.

This biscotti was easy to make and came out fantastic. The use of the chocolate cake mix as an ingredient made it taste somewhat like a brownie. Yum!

My brother and I made 3 biscotti recipes from this site for a mother's day gift this year. They all turned out great. I followed previous suggestions and used 2 whole eggs, however we still found the dough to be a bit dry so we added some water until we could work with it. We formed two thick logs, approx. 9 inches in length each and then patted them down so that they were under an inch thick. After the first bake we sliced the logs on an angle into 1 inch thick pieces, which yielded about 10 pieces of biscotti. We did have to add some baking time to our batch due to the thickness of our biscotti pieces. We substituted Splenda for the sugar that went into the dough and used regular sugar for the cinnamon sugar topping. The consistency was more like a cookie, rather than the hard/crisp store-bought biscotti that I am used to. This was our first time making this italian delight, but it was still a great result nonetheless. Mutti enjoyed her gift.