Reviewed: Sep. 9, 2008

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

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hothilary36

Cooking Level: Intermediate

Home Town: Norman, Oklahoma, USA

Living In: Denver, Colorado, USA

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Reviewed: Sep. 6, 2008

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.

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lisa

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Reviewed: Aug. 27, 2008

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.

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Becky

Cooking Level: Expert

Home Town: Houston, Texas, USA

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Reviewed: Aug. 13, 2008

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!

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simple

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Reviewed: Jul. 31, 2008

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. ;)

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Snoopy94

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Reviewed: Apr. 27, 2008

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. :)

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MARFYC

Cooking Level: Expert

Living In: Lincoln, Nebraska, USA

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Reviewed: Apr. 10, 2008

Great recipe!! Easy to make and VERY good to eat!! My family loves it!!!

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KWASHBUR

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Reviewed: Apr. 9, 2008

I absolutely love to bake, but this was my first time baking biscotti. They were perfect and delicious! I used almond extract and I toasted the almonds before mixing. When they were all finished I dipped the bottoms in dark chocolate. I gave some as gifts at Christmas. My neighbor, who is from an Italian family, told me that these were even better than what her sister-in-law makes. That definitely made my day! I will certainly be making these again!

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JANICEB75

Cooking Level: Intermediate

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Reviewed: Apr. 9, 2008

I thought these were pretty good. I left out the almonds because I didn't have any and I used almond extract instead of anise or vanilla. The dough was like a sugar cookie dough and kind of sticky, so I added another 1/4 cup of flour and put in fridge for a little bit. Then I worked with it on a floured surface to make the logs(so the dough wouldn't stick to my hands.) I had never made biscotti before and they turned out great! I drizzled some with melted chocolate. I think next time I might add some cinnamon to the dough. They were really easy and didn't really take that long to make. Thanks for sharing!

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Nuggets

Cooking Level: Expert

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Reviewed: Apr. 1, 2008

huge hit and very easy

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GINGIN89

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Reviewed: Mar. 17, 2008

Makes great taste treat - I used almond extract. The list of ingredients however, should state that the milk does NOT go in the mix - it is only to be brushed on. That is what makes the dough so sticky. If you do put it in, though - keep going. Mine was fine!

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Nancy

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Reviewed: Mar. 13, 2008

The first time I made this recipe, the batter was too sticky and wet. Although the cookie tasted great, I figured that I may have done something wrong in the mixing process. I made it for a second time, but this time I hand mixed the dry ingredients instead of using my mixer and added an extra 1/4 cup of flour. It came out perfect!! I highly recommend this recipe with a slight adjustment. Thanks for posting!!

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JustBeachy07

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Reviewed: Feb. 23, 2008

This was my first time making biscotti and they came out very doughy. I think one less egg would have been better. Flavor is okay but they are more like bleb-scottis.

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Cerise

Cooking Level: Intermediate

Living In: La Mesa, California, USA

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Reviewed: Feb. 11, 2008

Superb!! Tastes exactly like the biscotti you buy at a bakery. So easy to make and cheap too! I used almond extract and was so thrilled with the result. Try this recipe, you won't be disappointed!

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Christine T.

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Dec. 16, 2007

My first attempt to make biscotti and it worked out well. Texture is more crumbly and cookielike than purchased biscotti, so I will be trying other versions, but this one is fine. Baked on greased aluminum foil (reused the foil several times) so easy cleanup.

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Suzi

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Reviewed: Dec. 11, 2007

I had to use about a cup of extra flour for the dough to become more of a dough and less of a cake batter :-) But other than that, they turned out great! I used a coffee bean grinder to crush up the almonds, then I crushed up some white chocolate chips in there, and added some extra cinnamon. They came out wonderful! A side note : Before you place the loaves on the pan, spray with cooking spray! The milk got under the bread as I was brushing it, and the sugar caused it to bake to the foil :-0!

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SPYKDDRINK

Cooking Level: Expert

Home Town: Phoenix, Arizona, USA

Living In: Mill Creek, Washington, USA

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Reviewed: Jul. 18, 2007

My 13 year old son made these for me as a surprise. I came home just as the loaves came out of the oven. They were beautiful. They cut and crisped up wonderfully. He used vanilla cause that is what he found and they were absolutely wonderful. I will add these to my menu of biscotti's that I sell during the holidays! Thanks!

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WHEATFIELDS

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Reviewed: Jul. 10, 2007

First time I've ever made biscotti. This was an easy recipe to follow plus the outcome was fantastic! I used almond flavor instead anise. It's a standard in the morning with my coffee.

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GRAVELADE

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Reviewed: Jul. 5, 2007

These are superb!! This recipe is easy to prepare and makes a wonderful gift. I gave it to all my family and friends this year and they all loved it. The only change I made in the recipe was to add an extra 1/4 cup of flour. The batter was slightly runny for me and it helped it keep its shape. I also had to add 5 to 7 minutes more for the first baking. I also baked it longer for the second baking.

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SHECOOKS2

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA

Living In: Phoenix, Arizona, USA

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Reviewed: May 15, 2007

This recipe was SOOOOO unbelievably simple! I don't eat biscotti, but I made this for my mom for Mother's Day. The only substitute I made was almond extract for vanilla. I dipped them in chocolate after they baked as well. My mom said they were delicious!

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ChocolateChip03

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