Reviewed: May 14, 2009

The flavor of these biscotti were delicious! I did, however, have to bake them longer both initally and to toast. I dipped the bottoms in chocolate after cooling. Very good recipe all in all! Thanks for posting :)

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Reviewer:

Christina

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Apr. 27, 2009

This biscotti recipe is easy and sooo delicious. Because we have to watch our sugars I used 1c of Splenda and 1/2c granulated sugar and 2 3/4 cups whole wheat pastry flour and 1c all-purpose. I also did not have almonds in the house so I used ground pecans. You will not be unhappy if you try this recipe.

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9 users found this review helpful

Reviewer:

Blazer

Cooking Level: Intermediate

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Reviewed: Apr. 26, 2009

This is my new favorite biscotti recipe! I followed the recipe almost exactly. My only tiny exception was the pinch of lime zest I added. It's marvelous - very refreshing. The recipe is very easy. I suggest wetting your hands while forming the "logs" as the dough is slightly sticky. I also used parchment paper as I do with all my cookies. Mine did bake to a very light golden brown in color. These will not get very dark. Thanks for a real winner!

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13 users found this review helpful

Reviewer:

Pam-3BoysMama

Cooking Level: Expert

Home Town: Monroeville, Pennsylvania, USA

Living In: New Castle, Pennsylvania, USA

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Reviewed: Mar. 10, 2008

I made this and the flavor was good, however I had to bake the "cookies" longer and still they remained a white color! They resembled dried, white clay. I guess I just prefer a light, golden brown color for my biscotti. Flavor = good Color= drab

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8 users found this review helpful

Reviewer:

Wallkill Panther Mom

Cooking Level: Intermediate

Home Town: Wallkill, New York, USA

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Reviewed: May 16, 2007

Absolutely my favorite biscotti!!! these are easy but oh so good and very refreshing!! I agree these will be a bake and give as a gift. thanks for sharing!!

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3 users found this review helpful