I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However, the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!

Reviewed On: Dec. 20, 2008

I made both the Spring Biscotti and the Cranberry Pistachio Biscotti from this site. I was worried about using olive oil instead of butter. To make a direct comparison I used the same amount of craisins (3/4 cup) and pistachios (3/4 cup) in each recipe. I also eliminated any flavorings other than almond and vanilla (ie: omitted orange flavoring). Honestly there was little difference between the oil and the butter. The Spring Biscotti with the butter was a little crunchier and a little easier to work with/cut. The Cranberry Pistachio Biscotti with the oil stuck to the parchment paper a little and was a little more delicate to cut without crumbling. However, the end result was a little softer than the spring biscotti. Either recipe is 5 star. I can't decide which one I will make again as they were so similar but I don't think I can go wrong!

Reviewed On: Dec. 20, 2008

I eliminated the salsa, bell peppers, and lettuce. Added homemade guacamole. Yum.

Reviewed On: Dec. 12, 2008