Excellent recipe! The butter makes it more tender than a traditional biscotti and I like the large batch it makes because they are gobbled up so fast around our house. Here's a tip if you don't like slicing the logs: My non-baker husband while trying to help me finish the task of slicing the baked logs picked up the metal spatula next to the pan, instead of walking over to get a knife and I thought for sure he was going to smash the cookies to crumbs but the spatula worked beautifully. It cuts cleaner than a knife, doesn't leave the crumbs a knife does and is easier to use!

Reviewed On: Aug. 28, 2009

I think this would make a better dip than a dinner. I did an ingredients search since I was in a hurry and did not read the whole recipe before starting to prepare it. There is a reason there isn't a photo, I think. Nor did I take the time to check the reviews - first time ever! I depend on your reviews, good cooks. The recipe definitely has a Mexican flair but it's one of the few I've made without tomatos! I added them after seeing the drab color and mushy texture and because there wasn't enough fluid as I now see others also did. Adding a cheese topping to each hot bowlful and a dollop of sour cream added the needed color. The family enjoyed it overall.

Reviewed On: Aug. 27, 2009

Excellent! The batter will be very thin but the cake rises very well. I used chopped walnuts in the batter. I made a small amount of white frosting for between the layers: about 1+ cup of powder sugar, 3 tbls butter whipped together then adding 1 tsp of 1/2 and 1/2 or milk and add more as needed. Put layers together. Use "Satiny Chocolate Glaze" on the top.

Reviewed On: Aug. 26, 2009