Oh my gosh, this is the best recipe ever for biscotti. I didn't have a lot of hope when I baked this- the mixture spread waaaaay out. The first taste test showed it was pretty heavy on the butter. I made sure to allow it lots of extra time to cool between bakings, and after the second bake, and a night to cool and harden, these puppies were nearly perfect- I guess this is a recipe that needs to add that perfection comes after you wait- the difference between fresh baked and a day later was like night and day.

Reviewed On: Nov. 23, 2006

I used a round, 10-cup casserole dish, cut the sugar by half, and made sure that the eggs were REALLY beat. Added fresh ground black pepper. I thought it was too sweet, but my guests loved it, so I'll be sure to make it again.

Reviewed On: Nov. 23, 2006