Reviewed: Jun. 4, 2009

These were pretty good. I was afraid of burning mine, so I took them out a bit too soon I think - maybe next time I try them they will be perfect.

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erinmccartan

Home Town: Georgetown, Ontario, Canada

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Reviewed: Feb. 15, 2009

This is wonderful biscotti! Instead of candied cherries I used maraschino, and also added a few tablespoons of the cherry liquid. They turned out pink and lovely! Try drizzling with some white chocolate for a yummy finish!

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kayla.rae

Home Town: Kelowna, British Columbia, Canada

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Reviewed: Jan. 4, 2009

I wasn't sure how to find the cherries, so I used maraschino cherries. I turned out great!

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jensmind

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Reviewed: Dec. 21, 2008

Not too difficult of a recipe, and if you love biscotti, you will enjoy these! The batter was sticky, and forming it was a little difficult because it kept wanting to spread out across the pan. And when I put it in the oven I thought it was ruined because it began to spread out! But, it did not go too far, just enough to slightly burn the edges before being cooked completely in the middle. I fixed it by cutting the edges off once out of the oven. After they were baked again, and cooled off, they were a delicious treat, and great with my coffee the next morning. A little stressful at the beginning, but overall, a tasty treat! 4 stars.

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Benjamin Powell

Cooking Level: Expert

Living In: Hilliard, Ohio, USA

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Reviewed: Dec. 19, 2008

This dough came out very sticky for me, so I added almost a whole other cup of flour. I don't think the milk is necessary. I also only used 3/4 cup of chopped candied cherries and 1/2 cup of almonds. With those few changes, this came out great!

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sixkyej

Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA

Living In: San Diego, California, USA

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Reviewed: Dec. 19, 2008

This is an easy dough to make and shape. I added 1/4 c. additional flour based on other reviews and used 1 tsp vanilla extract and 1 tsp almond extract. I gave as gifts and received great reviews and requests for the recipe! I can't stop eating them myself!

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Candi

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Reviewed: Dec. 18, 2008

Wow!!!! I thought I would try my hand at making Biscotti and I was blown away by this recipe! I'm addicted and now have my third batch in the oven. :) The second batch I added cranberries and orange peel instead of the cherries. Very good! My husband took a batch along to work today for their Christmas snack day.

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EmmyG

Cooking Level: Intermediate

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Reviewed: Dec. 15, 2008

This was my first attempt at baking biscotti, & these are delicious! My second batch is baking as I type! I can't wait to give them as gifts. I did use some extra flour as I rolled the dough into quarters(I doubled the recipe ,& I baked it on parchment as recommended by others.

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researchnurse

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Reviewed: Dec. 11, 2008

This was my first time to make biscotti and these are delicious. I used about 3/4 cup chopped maraschino cherries, and 1 tsp each of vanilla and almond flavoring. Dough was very sticky, so I added another 1/2 cup flour then had to spoon it onto the pan (lined it with parchment paper) and they spread out some but came up off the paper with no problem. Now I'm planning to make some for Christmas gifts, and might dip one end in dark or white chocolate.

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SJCOLS

Home Town: Miami, Florida, USA

Living In: Columbus, Georgia, USA

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Reviewed: Dec. 3, 2008

I made this Biscotti recipe as written, except for the exchange of Almond Extract for Vanilla. Some people said they had problems with the dough, here are some suggestions. I used my food processor until the addition of fruit and nuts. Then I put eveything into a bowl, put on some "surgical" gloves and mixed everything up. It went together very easily. Made two balls and rolled them on a slightly floured board. Place both rolls on parchment paper lightly sprayed with plain Pam. Make sure that your butter is extremely cold! This was is a delicious cookie! Thanks for the recipe!!

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ECHOQUEEN

Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

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Reviewed: Oct. 1, 2008

I brought home some cherry almond biscotti and they were the best, so my wife asked me to look up a recipe - I did and she made them and I must say this is the best biscotti that I have ever tasted. I brought some to work, and they all asked if she would be willing to make more "and sell them to them" So - yes - this recipe is by far the best.

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Dr. Mike Trenga

Cooking Level: Intermediate

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Reviewed: Mar. 31, 2008

Very tasty. I used Almond extract because it goes so much better with almond biscotti. I also used only 1/2 cup of chopped almonds and 3/4 cup of coarsly chopped marachino cherries. It was the perfect amount. I would really suggest to put a piece of aluminum foil on the baking sheet before placing the dough. It is so much easier to just pick up the foil by the sides and place on racks to cool. Wait the 15 minutes then peel the foil off slowly and place on the cutting board to slice.

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Christine T.

Cooking Level: Expert

Home Town: Montreal, Quebec, Canada

Living In: Kingston, Ontario, Canada

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Reviewed: Feb. 14, 2008

Very good recipe, easy and pretty results. I toasted sliced almonds rather than using slivered almonds. I also used 1 tsp. almond extract instead of the vanilla and dried cherries instead of candied cherries. Brought these to work today and everyone enjoyed. Thanks!

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SLJ6

Cooking Level: Expert

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Reviewed: Dec. 15, 2007

Very good recipe, however - I ended up greasing the baking sheets very heavily as the dough stuck to them and tore the middle right out. I even had to regrease the sheet after cutting the biscotti into slices. I added almond extract and I also had to add more milk than the recipe called for. The dough was a bit challenging to cut but I did all right. They did taste fantastic, though....just some fine-tuning was necessary.

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Sharyl R.

Cooking Level: Intermediate

Home Town: Leduc, Alberta, Canada

Living In: St. Albert, Alberta, Canada

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Reviewed: Dec. 3, 2007

This recipe was easy enough, but I am a little disappointed with the flavor. I think if i were to make it again, I would add some almond extract to the batter and maybe use dried cranberries instead of cherries.

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Brent k

Cooking Level: Expert

Living In: Regina, Saskatchewan, Canada

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Reviewed: Nov. 21, 2007

It tastes absolutely amazing! But i was not able to get it to stay in biscotti form. It cracked when i tried to cut it.

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Jenni

Cooking Level: Intermediate

Living In: Hixson, Tennessee, USA

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Reviewed: Jul. 18, 2007

I made these and my mom and I LOVED them. I did drizzle an icing on top that I made with powdered sugar, a tsp of almond extract and a bit of water. I also did not bake them in the oven after the first time. Doing this made them more like a moist cookie than a crunchy biscotti.

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Heather C.

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Reviewed: Apr. 18, 2007

My boyfriends staple for each day! That says a lot because he's a chef! I use a t. each of vanilla and almond flavoring. I also brush with beaten egg white before baking. I love them!

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Pam

Cooking Level: Expert

Home Town: Eau Claire, Wisconsin, USA

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Reviewed: Dec. 27, 2006

Made this twice over the holiday. First time making biscotti. Very good, added a little almond flavoring and used sliced almonds. Very good, dough is a little sticky but turned out good. Will use this one again. Thanks,

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JOANNE56

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Reviewed: Dec. 12, 2006

I didn't know what to expect, never made biscotti before, but this was easy and turned out great! Perhaps will substitute almond extract for vanilla for a little more almond taste.

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Rachael V.

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Almond Cherry Biscotti

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