Reviewed: Oct. 30, 2009

I love this recipe! These biscotti came out perfect!!!!! I can't wait to make them again.

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Reviewed: Oct. 16, 2009

This was a great recipe! It would have been helpful for me to know that when you are forming the dough into rectangles before baking, the dough will be really sticky and that is ok. I skipped the sugar on the top before baking. I also melted some chocolate chips and drizzled it over the top after they were cool.

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Happy Baker

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Reviewed: Oct. 10, 2009

Just got done making these and I'm so excited! I didn't change anything other than toasting my almonds. These are so good! For those that complain about the dough being sticky, water your hands while you are working with the dough. The only thing I will do different next time is not put a full 1/4 C sugar on top before baking. Makes them a bit too sweet. After they cool I'm going to dip in chocolate. Can't wait for coffee tomorrow morning!

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Jennifer

Cooking Level: Intermediate

Home Town: Oklahoma City, Oklahoma, USA

Living In: Granbury, Texas, USA

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Reviewed: Oct. 2, 2009

This is a great recipe if you're a newbie at making biscotti. I tried another recipe in the past but couldnt get the cookies crunchy enough. I did add an extra 1/2 cup of flour to make the dough thicker and easier to spread. Warning: This recipes makes a lot of biscotti, actually a massive amount. Now I have a million biscotti and only two people to eat them all:) This recipe is so good.. amazing with almond and vanilla extract together. I did a teaspoon of each to have a strong flavor.

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Cooking

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Reviewed: Sep. 30, 2009

Excellent recipe. Always wanted to make biscotti from scratch. Added 1/4-1/2 cup extra flour, a 1 1/2 tst, almond extract and an additional 1/2 tsp of vanilla extract. Cooked a bit longer than 10 min on each side at the end. Fabulous,everyone in the house loved it.

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Eileen O

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Reviewed: Sep. 13, 2009

Very good taste, but the dough was too thin, I'll need to add more flour next time. I also added 1 t of almond ext and 1/2 t of vanilla.

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dboxey

Cooking Level: Expert

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Reviewed: Aug. 30, 2009

If I could give this 4.5 stars...I would. I've had some darn good biscotti which is why I wanted to try to make some myself. This recipe is fantastic and easy! I will certainly be making these again!

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rookiecook

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Reviewed: Aug. 28, 2009

I also added some almond flavoring. Very easy to make and my husbands coworkers loved them!

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Con C

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Reviewed: Apr. 25, 2009

The extra extracts were a great addition. I put in both almond and vanilla. Delicious!

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Rachel R.

Cooking Level: Intermediate

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Reviewed: Apr. 18, 2009

These were awesome. I added 1 tbsp cocoa powder and 1 tsp almond extract, I also dipped one side in milk chocolate.. Everyone loved them. Thanks for such a easy recipe..

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Kaelin's G-Ma

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Reviewed: Apr. 8, 2009

I've made these for my family and they can never get enough. I have requests after requests,,,my husband boast about them. I wish I could take the credit for these delicious biscotti's. Magnificent!!!!! Every morning with my tea:)

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Sue-Ellen

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

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Reviewed: Apr. 1, 2009

I am only giving this b/c I had to modify it some. I added a 1/4 cup more of flour as others suggested and taosted my almonds and put 1 tsp almond extract and 1 tsp vanilla. With these modifications they were delicious. I dipped them in dark chocolate. I will be making this recipe all the time.

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aliane

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Reviewed: Mar. 19, 2009

Mine was VERY sticky and spread a lot more than I was expecting but they turned out fine.

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MNDiana

Cooking Level: Intermediate

Home Town: Windom, Minnesota, USA

Living In: Minneapolis, Minnesota, USA

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Reviewed: Mar. 12, 2009

This is the first Biscotti receipe that I have made....it is WONDERFUL....very easy to make. I did not put the butter and sugar before I baked it though. After the Biscotti cooled, I poured melted espresso chocolate and sparingly on top of the cooled Biscotti...YUM!

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Neece

Cooking Level: Expert

Living In: Albuquerque, New Mexico, USA

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Reviewed: Mar. 12, 2009

I did read the reviews so I was prepared for the dough to be sticky, but that was an understatement. I bake a lot and my first thought was this would spread once it warmed up in the oven being a thin cookie. So I decided to seperate ut into two bowls. The one I left alone. The other I added about 1/2 cup of extra flour. the results: The original recipe batter was hard to work with and did spread a little while baking, But it also had a nice shape and the taste was amazing when finished. Just enough crunch. The second bowl with the added flour did hold it's shape better and was a bit easier to work with but was tougher and crunchier with less flavor.

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Cath in Georgia

Cooking Level: Intermediate

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Reviewed: Mar. 8, 2009

Delicious, and very easy to play with.

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Kiimmee

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Reviewed: Mar. 4, 2009

Nice basic recipe. Added some lemon extract, blueberries and a light lemon glaze. Very nice.

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Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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Reviewed: Feb. 28, 2009

The flavor is great, but mine (made without any recipe modifications) spread out almost 10 inches wide and from one side of the cookie sheet to the other. I make a lot of biscotti so I know you usually don't want the dough too dry, but heed your baking experience with this recipe. If it really seems too wet, add a little more flour to stop it from turning into pancakes.

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1JULIE1

Cooking Level: Expert

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Reviewed: Jan. 13, 2009

Easy to make and delicious to eat!

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Cheyanne

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Reviewed: Jan. 2, 2009

the flavor on these was pretty good, but they fell apart on me when cutting. i let them cool for the recommended amount of time, so maybe they needed to bake further? also, the loaf i shaped melted into a malformed lake so the sizes were uneven. even after dipping one end in chocolate and rolling them in almonds, they weren't attractive enough for their intended gift baskets, and ended up as snack food for the family. next time, i'll cook more the first bake, and lessen the secondary baking times.

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