This is a awesome recipe. This is the second recipe I tried for making Biscotti, and EVERYONE loved it. I used 1/2 teaspoon vanilla and 1/2 teaspoon of almond extract instead of the anise, and I also added a touch of cinnamon. In addition, I also dipped it in vanilla glaze. This caused the cookies to soften up a little (I think because I didn't let it cool COMPLETELY), but the majority of the house perfers it that way anyway.

Had not make biscotti in quite awhile-thse were the best. My better half said he was not really impressed with biscotti until I made these. I added walmuts along with the almond extract, and they are something I will make often, not just for the holidays. Thanks Mrs.M---M McGonigle

Awesome and extremely simple recipe!

Batter very wet. Added 2 large T to mixture. Still too wet. I had to litteraly spoon it out on the baking sheet. Not much flavor. Will try other recipes or just play w/this one to give flavor...maybe more nuts, the anise option like the recipe says or more vanilla. This was my first time for biscotti, but bake frequently. I was disappointed in flavor & spreading of batter, will probably drizzle w/chocolate to give fancier look/taste for holiday. ps. my husband thought they were wonderful!

These turned out great!!! I thought I messed it up at first because the dough was very sticky. I just used a spreader to get it to the size I needed and put it in the oven. They turned out perfect. I used almond extract and left out the almonds. My husband loved them. The flavorings in this recipe could be changed to whatever you like.

First time making biscotti.. This one seemed easy and I had all the necessary ingredients so everyone was a go! Well.. stupid mistake on my behalf I forgot to put in the baking powder.. the biscottis came out still good.. but now i'm wondering if that missing ingredient was a BIG deal.. :) Other than that.. great recipe!

As stated, this is a versatile recipe with a strong and reliable base! I made one plain batch of this, and one in which I added white chocolate chunks, chopped pistachios and chopped dried apricots. That was a great combination for this biscotti. Will make again.

The people in my office love these. They were the biggest hit at our tea party.

A dear friend of mine gave me this exact recipe and we both seemed to misplace the recipe when we get the "feel" to bake these. I just baked the biscotti and of course they came out wonderfully! One thing different that I did is when you cut the bread to shape the biscotti, and baked for 10 min (@ 300 F), then flip and bake the other side. I turn off the oven after 10 min and then leave them in there until they are absolutely cooled off. They come out more crunchy and drier for coffee! I also add dried fruits when I get the hankerin' - This is a fail proof recipe and I highly recommend it!

This is my first experience baking biscotti and they are super easy to make. As other reviewer said I should left the first bake a little longer. Before the first bake I put sliced almond on top and also use almond extract. They look gourmet. For sure I'm going to make this again, maybe next time drizzle them with chocolate.

DELICIOUS! Followed the recipe exactly and it came out perfect! i was going to add a little extra, like a drizzle or dip of chocolate but these were so delicious that i didn't need to do that.

Good, what an easy cookies to make, I added chocolate chips to mine, turned out great.

Just made this recipe and it was just great!! Has a very light and delightful taste. My kids couldn't get enough of them. I wouldn't change a thing.

This was my first time to try making biscotti and this recipe turned out great. I followed the recipe exactly but next time I think I will try using almond flavoring to compliment the almonds. I used vanilla this time. This recipe does not have a huge yield - about 20 pieces total. I would double it for a crowd.

This was my first time making biscotti and although they turned out moderately well it was certainly a learning experience. The recipe is good about specifying a 3" cooking width for the dough. Even a 2" width would be good as the dough really spreads out while cooking. I followed a suggestion by an earlier reviewer and toasted the almonds, which was delicious! (Thanks!) I also added a Tbsp of lemon peel and a teaspoon of lemon juice for extra flavour. Although the recipe specifies that you leave the biscotti in the oven to cool I think I won't let them cool for more than 10-15 mins in the oven next time. I suppose it depends on how crisp you like your biscotti. Overall a good recipe, though. Yay!

This biscotti rocked!! While I was making it, I was doubtful about the outcome. The batter was all gooey, even after I added more flour. So, I just baked it anyway and it turned out beautiful. I recommend putting dried cranberries in the dough, they taste awesome. ;)

Well, I screwed up the first time I tried this because I had a brain lapse and accidentally doubled the butter. So um.... don't do that. Unless you want a spongy cake! It tasted pretty good, actually. I snacked on it as I tried the recipe again. The logs do spread quite a bit - mine were running into each other. You may want to use two baking sheets. Once cut, I baked them about twice the time that the recipe stated, turning them and baking four times instead of twice, because they didn't seem done. This may be because I sliced them too thickly. Eventually, they turned out crunchy and perfect. I brushed one cut edge with some bittersweet chocolate that I had melted with a bit of butter. Awesome! My bf ate five in one sitting, and I've had just as many over the course of the day. A double batch really is a good idea. :)