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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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Reviewer:

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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Reviewer:

Lori

	Cooking Level: Expert Home Town: Florham Park, New Jersey, USA Living In: Roxbury Township, New Jersey, USA
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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: Expert Home Town: Leduc, Alberta, Canada Living In: Edmonton, 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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Reviewer:

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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Reviewer:

Jenni

	Cooking Level: Intermediate Home Town: Hixson, Tennessee, USA Living In: Roanoke, Virginia, 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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Reviewer:

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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Reviewer:

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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Reviewer:

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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Reviewer:

Rachael V.


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Reviewed: Dec. 6, 2006

Turned out great. Very easy recipe. Baking it is what takes the longest. While I was waiting for it to bake and cool I was able to make another batch of cookies. I also let them sit out all night to get totally hard.

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Reviewer:

Naomi Agostino

	Cooking Level: Expert Living In: Pittsburgh, Pennsylvania, USA
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Reviewed: Nov. 28, 2006

I made this biscotti. It is very good. Crisp, sweet but light. I substituted a variety of cut dried fruit(cranberries, cherries, blueberries and raisins)for the candied cherries and I used walnut chips instead of almonds. It was still great. The dough was quite sticky. I think I put in at least another cup of flour when kneading it into a ball. They baked evenly and didn't crumble when cut.

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Reviewer:

Paulette Aldis


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Reviewed: Nov. 23, 2006

Oh my gosh, this is the best recipe ever for biscotti. I didn't have a lot of hope when I baked this- the mixture spread waaaaay out. The first taste test showed it was pretty heavy on the butter. I made sure to allow it lots of extra time to cool between bakings, and after the second bake, and a night to cool and harden, these puppies were nearly perfect- I guess this is a recipe that needs to add that perfection comes after you wait- the difference between fresh baked and a day later was like night and day.

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Reviewer:

DidiE


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