De-lish!! I had fun with another variety..I had no brandy, I used Gran Marnier. I love ginger so my 'wet' bowl was GM, jarred ground ginger paste and orange extract. My add in was candied ginger, candied orange and almonds. Easy to follow recipe directions.

Sooo good! My first try at making biscotti and it is easy and delicious. I didn't want to vary from the recipe but didn't have brandy so used Peach Schnapps - no problem. I used a serrated bread knife that worked well - no broken cookies. I have already decided that these will be in my holiday baking for gifts list.

I made these for a benefit bake sale. Packaged individually in snack bags with identifying labels made on the computer made them attractive, easy to sell and; of course, delicious.

These are great biscotti. The only changes I made were I added some dried cherries and then drizzled them with white chocolate. yum.

Everything about this recipe turned out colossal. The size of my biscotti, the size of the anise seeds I used and the flavor! Very good recipe, brings back childhood memories of Easter. Next time will shape loaves smaller and use mortar and pestle on seeds to try to incorporate seeds more into dough. Thank you Laria!

Followed the recipe exactly (well maybe a bit more anise extract) and these are the best ever.

Very Yummy! I made them exactly as called for---next time I will at least double the anise extract and add more anise seeds because I love that anise flavor. I did make a cookie icing and used anise extract instead of vanilla to give it that extra anise flavor. A Keeper! Thanx

Perfect as is! Scented the house with a divine aroma while baking. My young adult sons also love them!

Help me! I can not stop eating these. They are perfect! I follow the recipe exactly and they turn out great every time. I found the cooking times to be just right. I wouldn't bake them any longer than recommended. I wonder if humidity makes a big difference? I live in a pretty dry climate. Thanks for sharing such a great recipe.

These were a big hit! My girlfriends loved them, especially since I served them while still a little warm. They were perfect dipped in my steamed milk. I made them without any brandy, but they were still delicious. I had to toast them twice as long after baking as the recipe recommends, but I will be making them again. Maybe with some drizzled chocolate as a finishing touch.

Do not be afraid of the biscotti! If I can make this, so can you. I left out the anise seed (I didn't have it). But this needed much longer to dry after cutting, so plan accordingly.

This is the easiest and best tasting recipe I have ever tried - threw out all my other biscotti recipes. This one is a keeper. Family loved them - gone in 2 days - will have to double next time. I followed the recipe exactly as posted and used convection bake on my oven.

I found this recipe a couple of years ago, and loved it! As I am the only one in my family with a taste for anise, I modified this for Orange Pecan Biscotti substituting Gran Marnier for the Brandy, grated orange peel for the anise seed, orange extract for the anise extract and toasted chopped pecans for the almonds. Delicious! It is my family and friends' favorite. My brother can't stop eating them once he starts!

This was a great recipe, and I will make it again! Love the slight anise taste.

Yum! Yum! Yum! I have been looking for a while for an outstanding biscotti recipe to use as a base, and I do believe this is it! My favorite kind is Toasted Almond with Cranberries. I use about a cup of toasted, slivered almonds, and a handful of dried cranberries chopped fairly small for a sprinkle of color and tartness. I use 2t of almond extract in place of the anise extract and 1/3 cup of milk (or half and half) in place of the brandy. I leave out the anise seed. Overall, this is a very simple, so-far-foolproof biscotti recipe that is easily adapted for use with whatever ingredients you have on hand. I'm so thrilled to have come across it!

I did like this recipe a lot. I didn't have some of the ingredients like anise flavor or the seeds (lol) but I made them anyway. I added 1/2 cup of brandy and also drizzled brandy flavor chocolate over them when they were done. There were a big hit. I think I will use this recipe as a base for other varaitions. As others mentioned, I had to bake them for 15 min on each side to get the really crunchy texture. Other than that, great recipe. Thanks so much for sharing.

Yum! I used creme d'cacao liquer, added white chocolate chips and macadamia nuts, then drizzled the baked biscotti with more white chocolate. One thing - I had to bake these much longer than listed in order to get a good crunch on the cookie.

This biscotti recipe is delicious, and it cut very easily. I didn't have any brandy on hand so I substituted Amaretto DiSaronno in its place, and it was divine. I've never been a big anise fan but this recipe is delicious.