This cake is delicious and moist. I wanted to make a layer cake with one layer of chocolate so I experimented and ended up with this: Replace 1/3 cup of the flour with cocoa powder and add an additional 1/4 teaspoon of baking powder (these changes are to the whole recipe.) This chocolate version is great too and has the same texture as the yellow cake.

Reviewed On: Nov. 18, 2009

I LOVE this biscotti recipe!!! It has the perfect amount of crispness and the variation possibilities are endless! People rave about this when I make it. I make it exactly as the recipe states except I use vanilla extract instead of the anise. One reviewer suggested wetting your fingers to avoid the stickiness while forming the loaves and I've found that that works great. I have two favorite variatations: slivered almonds (chocolate dipped or not, either way is great), and candied cherry and walnut. I package these and give them as gifts during the holidays. Thank you for this wonderful recipe!

Reviewed On: Nov. 7, 2009

This is a great recipe. My husband and I decided to start making bread instead of buying it to save money. This is now our regular bread and we've been making it for several months. It slices beautifully and will slice nice and thin for sandwiches. The texture is sturdy but still moist. I make two changes: I can't find whole wheat bread flour at my regular grocery store so I buy plain whole wheat flour. It still comes out great. Also, like many reviewers suggest, I use ground flax seeds (aka flax meal) for the health benefits.

Reviewed On: Nov. 7, 2009