Delicious dessert. I've made this for my last 3 Easter dinners; a family member has become gluten intolerant so I can't make the usual wheat pie but this is just as good and it's kind of nice that I don't have to make a crust - saves time when there are so many other dishes to make for the holiday!

Reviewed On: Apr. 15, 2009

Interesting twist on the traditional biscotti di regina, my italian aunts were initially very suspicious of the cardamom and thought there was too much lemon extract but I guess it's a matter of taste. Forming these cookies is fairly time consuming so to speed things along a bit I measure out a half cup of dough, gently roll/coax it to a cylinder approx half inch in diameter and cut off 1.5 inch lengths.

Reviewed On: Feb. 17, 2008

Really, really good. I made a rice crust , used 12 oz of extra-firm tofu, a pinch of nutmeg and red pepper flakes, fresh parsley and sprinkled some cheddar on top before baking in a glass pan at 350 for 35 min. I cook w/tofu fairly often so it's familiar to my family but they were surprised that this was a tofu quiche, they thought it contained eggs.

Reviewed On: Feb. 7, 2008