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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oceadic

Cooking Level: Intermediate

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Reviewed: Dec. 27, 2008

Great recipe! This was my first attempt at Biscotti & it turned out perfect! Yes, the dough is sticky but I was able to manage to work with it. Must be supposed to be that way cause they turned out great! Thanks.

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Moogana

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Reviewed: Dec. 25, 2008

I made this for a Christmas party and it was a BIG hit. I added dried cherries and mini chocolate chips. I'll definitely make it again.

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Nicole M.

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Reviewed: Dec. 22, 2008

Turned out pretty good, but the batter/dough was pretty hard to work with for me because it was sooo sticky. It could have been due to me accidentally adding the dusting sugar into the batter, lesson learned :)

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ToughCookie

Cooking Level: Intermediate

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Reviewed: Dec. 17, 2008

Absolutely delicious! This is the first time I have made biscotti and this recipe made it so easy. The dough wasn't as thick and sticky as the Chocolate Biscotti recipe. Will definately make again and again.

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monkeymomtoo

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Reviewed: Dec. 17, 2008

this was amazing! I also substituted almond extract instead of vanilla/anise and I added some cinnamon and dipped the bottoms in white chocolate. My husband took some to work and everyone commented on how wonderful they were. Much easier than I thought it would be. I left it batter-like and just poured it spreading it with a spatula. Make a double batch and just do one "loaf" per cookie sheet!

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dizzylizzy43

Cooking Level: Intermediate

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Reviewed: Dec. 11, 2008

Dough unmanagable,and does not keep its shape. I did not care for this recipe.

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mrs smith

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Reviewed: Dec. 8, 2008

Following author's suggestion I made a double batch and am glad I did. I made them last week and they are gone already. The batter/dough was a lot softer than I thought it would be even though I added extra flour. This might be due to the fact I use freshly milled, soft white wheat whole grain flour. Next time I will add a bit more and see how it goes. Oh yes, I WILL be making these again. My two granddaughters loved them and have been taking them in their lunches since I made them. Tomorrow is time for a new batch. My husband's daughter loved them and she said she doesn't even like biscotti. The texture was perfect. My oven must be a bit slower because it took longer to bake and toast than the recipe stated. Of course, I don't make anything without changing the recipe a bit and this was no exception. I used vanilla and anise extracts and the whole grain flour. The only reason I don't give this a five-star rating is because the dough was a bit difficult to work with.

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Anjaleck

Cooking Level: Expert

Home Town: Mabank, Texas, USA

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Reviewed: Nov. 25, 2008

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.

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