I serve this biscotti every Christmas and it is a big hit. I made a few changes: I decreased the flour to 3 cups (perfect), increased the coconut to 3/4 cup and toasted it, and used toasted pecans or almonds instead of walnuts (I like the flavor of the other two better). One time I forgot to add the coconut extract and the coconut flavor was not nearly so pronounced. I usually drizzle chocolate over the top for looks. This is a really great recipe, and if you like coconut you will fall in love.

Reviewed On: Dec. 22, 2007

My sister and I decided to make this recipe to see what all the hype was with homemade marshmallows. We planned on making it strictly according to the recipe, but once we realized how involved it was (for marshmallows, anyway), we decided to skip the vanilla and go with the peppermint and red food coloring idea. The results were fantastic. Now we wonder why they don't sell peppermint marshmallows in the store. It tastes great by itself or with hot chocolate or a latte. I did use a large bowl when mixing the syrup and gelatin (the other reviewers were right-it really does explode like a science experiment!) And the hot water really does help with cutting and clean up. This recipe, in peppermint form, is a keeper. Too much trouble in the regular version, I think.

Reviewed On: Dec. 15, 2006

This recipe is very good. The consistency is perfect and the crust is the best graham cracker crust I have ever had. I will use it for all my recipes now. I thought the actual pumpkin flavor was a little lacking, and will probably use less cream cheese next time and more pumpkin (I'm hoping this won't affect the consistency). I felt the recommended amount of spice was a little weak, so I beefed it up a bit. Can't say how much though, because I did it to taste. The only other thing I have to say is that I would use lemon juice rather than lemon extract. Other than that, it was awesome.

Reviewed On: Oct. 23, 2006