Although this recipe has been loved for a long time, I thought if there are any 'nut lovers' out there like my family, I'd try it w/walnuts, I added 1 and 1/2 cups walnuts, pecans would be good too. And this little addition worked great. It is a stock recipe for me from now on.

Reviewed On: Oct. 17, 2009

I followed the recipe but added more almonds (toasted) about 1 cup of slivered and subsituted almond flavoring for the anise and added the anise seed (1 tbsp). Don't be discouraged because the dough is sticky, it will bake up nicely. These were not the rock hard type I've eaten before, thankfully, but when toasted are firm and dunkable. I increased the second baking to 10 minutes which was about 1 minute too long, but it was in a convection oven. My husband loves these and he is very picky when it comes to biscotti. Not too sweet. I'll be baking these alot! Just watch the second toasting time. Good luck.

Reviewed On: May 24, 2008