Dough required re-chilling for cutouts. Didn't hold shapes very well. Was a little too soft for easily handling the dough from the floured surface to the cookie sheet. Made a cakey cookie and was looking for something more crisp. Might try the suggestion of using less baking powder.

Reviewed On: Dec. 27, 2003

Very easy to make. Good flavor and easy to tweak recipe. I flatten mine a little more to make longer biscotti (but not too flat usually about 3/4"). I usually use chopped nuts but have used whole almonds and it came out good too. I love cinnamon so usually double (or even triple) the cinnamon. I have used walnuts, pecans and almonds successfully. I have also made them plain and they are quite good too. This recipe doesn't mind a little variation.

Reviewed On: Aug. 7, 2003

I think there needs to be more specifics on the strawberries and how wet they are. My cake was still liquid in the middle after the 25 minute cooking time. Added 10 minutes twice and finally hoped it was done. Does it need to refrigerate to set the jello on the bottom? The marshmellow crust got too is hard to cut through neatly.

Reviewed On: Jul. 13, 2003