Reviewed: Oct. 24, 2009

We all enjoyed these biscotti. The instruction was easy to follow and a total success. I already made this several times and will make more to give as a gift during the Xmas season. Well deserved the five-star rating, congratulations!

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Natalie

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Reviewed: Oct. 15, 2009

This is the only recipe on allrecipes I've come across with a complete 5-star rating - and it deserves it! The flavor and texture of these is delicious, and it's easy to make. I didn't have any anise seed or extract, so I substituted sambuca for the anise extract and also used 1/2 brandy/1/2 sambuca, instead of 100% brandy. The dough tastes and smells like Christmas. The recipe says to put two loafs on each cookie sheet, but if you do that, they're very small (certainly not the size illustrated). You might want to only make 2-3 loaves total.

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June

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Reviewed: Sep. 14, 2009

my first try making biscotti. I was determined to have almond ones, so I substituted Amaretto for the Brandy, almond extract for the anise extract and poppy seeds for anise seeds. It was fantastic and didn't last the weekend (and then I bought anise for next time)

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ehreng

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Reviewed: Aug. 12, 2009

This recipe was my first attempt at biscotti. Didn’t have any brandy so I used kahlua. No almonds (we are not big almond fans) but wow was this easy breezy. They plumped more than I expected so next time I will down size the loaf and make three instead of two. Son’s latest GF said oh wow this is so way better then starbucks’. She gave them a 10 son was to into eating them so say. Hubby said good cookies hun what made you make them into planks? I love my man. I just said easy to dip in your coffee that way hun. I will make them again and again. Thank you Laria for a wonderful recipe and grate directions.

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robograndma

Home Town: Pensacola, Florida, USA

Living In: Meridian, Mississippi, USA

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Reviewed: Jun. 21, 2009

Fabulous and easy recipe - I didn't use the brandy, but substituted lemon juice instead. Also used poppy seeds instead of aniseed (cupboard was bare!) and the end result was FANTASTIC!! Thanks so much for this crowd-pleaser!!

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JyllFoy

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Reviewed: May 30, 2009

Always a crowd pleaser! I dip one side in melted andes candies mints - it is delicious.

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PEGGY221

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Reviewed: May 17, 2009

Thanks to the original recipe writer and all the reviewers because the whole allrecipes community helped me make knock-out biscottis for my boyfriend's dad's 62nd birthday party. The changes I did were as follows: doubled the almonds (might do even more next time) and added them to the flour mixture. Used heavy whipping cream instead of brandy. For the anise extract I used 2 tsp and then added 1 tsp of almond extract. I didn't quite double the anise seed but I will next time. All in all everyone loved them as am I right now with my morning coffee-Mangia!

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Rachel 'Tha Pizza Cutta' Joyce

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

Living In: Orlando, Florida, USA

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Reviewed: May 2, 2009

Light & delicious..My tips make this recipe a breeze. I added dry roasted unsalted almonds. Give them a rough chop and add with the flour. I also oiled my hands a bit with olive oil to avoid the dough from sticking to me!

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FrannyAz

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Reviewed: Apr. 9, 2009

Wonderful! I enjoy a stronger anise flavor so I doubled the anise extract and seed. I also added half again as many almonds since that was my husband's request.

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gmawathome

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Reviewed: Apr. 2, 2009

I Like to take this recipe and dip the ends in melted chocolate once they are cooled

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msrussky777

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Reviewed: Feb. 11, 2009

Excellent! I doubled the anise extract as I didn't have anise seed. This cookie has a great texture that isn't hard to bite. It needs to be baked a little longer than 20 minutes after slicing. I will make this again, but will be sure to have anise seed on hand; as, I'm sure it would be even more flavorful.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Feb. 3, 2009

These are really good... I used almond extract instead, but next time I'll try the spices like others suggested... You dip them in coffee and they melt in your mouth... definitely a keeper...

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BMS

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Reviewed: Jan. 18, 2009

These are time consuming, but absoutely worth the effort. We all loved them!

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GRINGORN

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Reviewed: Dec. 26, 2008

Made these for Christmas 2008. A runaway hit and my new favorite cookie! I can't tell you how good they were -- better than the expensive biscotti cookies at my local Venti-guzzling coffee shop! The brandy made the difference! Also, be sure to use anise oil instead of extract. Perfect tasting and easy!

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Mark Lipinski

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Reviewed: Dec. 24, 2008

This recipe is the BEST!!!

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BakinAddict

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Reviewed: Dec. 21, 2008

Thank you, an excellent recipe..I made them to give as gifts for the holiday season with hot chocolate mix. The flavour and texture are so good and easy to make. I'm dunking one in my hot drink as I type this!!

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DEBBR

Cooking Level: Expert

Home Town: Alliston, Ontario, Canada

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Reviewed: Dec. 19, 2008

Excellent Biscottis I used cream and almond extract instead of anise. The dough will be VERY sticky. I was afraid it was too sticky, but it turned out beautiful. Thanks!

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tsth

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Reviewed: Dec. 18, 2008

I was hungry for almond biscotti, so I TRIPLED the almonds to three cups of whole almonds, and that wasn't too much. The whole almonds slice nicely and look very appesling (to me, anyway). I used Amaretto in place of the brandy. TIPS: - The loaves spread a lot during baking. My loaves ran together. (I just cut them apart as soon as they can out of the oven and it was no problem.) The slices ended up traditional size, but if you want smaller I'd suggest 6 loaves on 3 pans. The wet-fingertip loaf smoothing worked nicely. - As the recipe states, cool completely before cutting into slices so they don't crumble. - After the suggested time for the second baking my cookies weren't close to crisp, so I turned the oven off and left them in to dry out. They turned out just right.

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