I have made this sevral times. The most recent was for a cookie exchange and then taking the rest to a family gathering. I recived a TON of compliments. "Like ones from a bakery" among others. Someone asked me how I got them "biscotti shaped". The directions here refer to a 'ball of dough'. The "dough" is way too sticky to form a ball. I just try to get the mixture in half in the bowl and then scoop it into a pile on the pan. No amount of flour on your hands would stop this stuff from sticking. I spread it into a rough rectangle shape with the spoon I stirred it with. The rectangle spreads into that perfect rounded biscotti shape when it bakes the first time. For cutting them without crumbling: wait until they are cool, then I use a serrated knife and cut from the outside to the middle, holding the outside edge in place with my fingers. They seem to keep thier shape much better this way. I have made them just like the recipe and they are good. But almond extract is better. I also have had great sucess with other mix-ins; including 1C chocolate chips and 1C caramel chips, marchino cherries instead of candied (I prefer this marchino), 1C caramel chips, 1/4C cocoa powder (made it denser, but good and chocolaty). I plan to try other variations in the future including turtle, twist, and others.
Was this review helpful?
[
YES
]
0 users found this review helpful
What's this?