The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 22, 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!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jun. 1, 2009
Always a crowd pleaser! I dip one side in melted andes candies mints - it is delicious.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: May 19, 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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Rachel 'Tha Pizza Cutta' Joyce

Cooking Level: Intermediate

Living In: Orlando, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: May 4, 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!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Apr. 14, 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.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Apr. 8, 2009
I Like to take this recipe and dip the ends in melted chocolate once they are cooled
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Photo by SHORECOOK
Reviewed: Feb. 12, 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.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)
Photo by SHORECOOK

Cooking Level: Expert

Home Town: Woodbury, New Jersey, USA
Living In: Cape May Court House, New Jersey, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Feb. 4, 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...
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

BMS

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Jan. 20, 2009
These are time consuming, but absoutely worth the effort. We all loved them!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 24, 2008
This recipe is the BEST!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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!!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by DEBBR

Cooking Level: Expert

Home Town: Alliston, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 21, 2008
These were really good but as others suggested, I upped the anise content and I would do even more the next time. I made only a single loaf and upped the extract to just over a tsp and 2 Tbs anise seed. I think next time I'll add another half tablespoon of seed and a few more splashes of extract. Also used 5% cream for the liquid per Sweetooth instead of brandy and it worked great. I am brand new to biscotti as of this recipe and if you are too MAKE SURE YOUR LOAVES ARE FLAT. Mine was too tall, had to bake it too long (so the ends dried up)and when I went to cut, the middle still wasn't completely baked through so the tops of my cookies crumbled. This is why I do test batches :)
Was this review helpful? [ YES ]
11 users found this review helpful

Reviewer:

Photo by Aredendra

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
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.
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Nashville, Tennessee, USA
Living In: Long Island, New York, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 2 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 15, 2008
Tasted good, but mine was super crumbly, definitely not my favorite biscotti.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by sadmom99

Cooking Level: Intermediate

Living In: Palm Bay, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 14, 2008
These were outstanding. We like a lot of flavor so we increased the anise extract and seeds by 50%. Just excellent!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 10, 2008
This is an excellent biscotti recipe. Nice crumb, great texture! I used Kahlua, fresh hazelnuts and hazelnut extract in one recipe. Another anise seeds and Pernod (didn't have anise extract on hand) Might try orange zest with white chocolate chips in another. Thank you for this recipe!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 10, 2008
I have made biscotti before but this recipe is the best by far, everyone wants the recipe. Very easy to make and the recipe can make be modified to your taste. Excellent!!!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.82 star rating.
Reviewed: Dec. 8, 2008
This is truly one great recipe. I have made it several times now and it always turns out good. I like it because it isn't so very sweet like cookies and pastries often are.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 53) reviews
« PREV 1 | 2 | 3 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?