The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
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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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 18, 2009
These are time consuming, but absoutely worth the effort. We all loved them!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 24, 2008
This recipe is the BEST!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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!!
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Photo by DEBBR

Cooking Level: Expert

Home Town: Alliston, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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.
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Cooking Level: Expert

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

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The reviewer gave this recipe 2 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 15, 2008
Tasted good, but mine was super crumbly, definitely not my favorite biscotti.
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Cooking Level: Intermediate

Living In: Palm Bay, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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!
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 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!!!
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 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.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 29, 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 :)
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 26, 2008
Made these for baskets we gave out for Christmas. No one could believe they were homemade. Now we make them every year.
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Photo by SweetPea
Home Town: Saint Charles, Missouri, USA
Living In: O Fallon, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 1, 2008
This is an outstanding recipe: the first biscotti I've made that isn't so hard as to break your teeth. Crisp, but not too hard. What worked really well for me was to chill the dough overnight. Still used some flour to make the roll, but much easier to work with chilled.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 24, 2008
These are delicious!! I made a few changes: substituted almond for anise extract, added some orange zest and Triple Sec instead of plain brandy. Thank you so much for this recipe!
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Cooking Level: Intermediate

Home Town: Spokane, Washington, USA
Living In: Portland, Oregon, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 7, 2008
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.
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Photo by Allrecipes

Cooking Level: Intermediate

Home Town: Chicago, Illinois, USA
Living In: Sitka, Alaska, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 8, 2008
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.
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Cooking Level: Intermediate

Home Town: Bloomington, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: May 28, 2008
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.
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Cooking Level: Expert

Living In: East Bend, North Carolina, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 22, 2008
These are great biscotti. The only changes I made were I added some dried cherries and then drizzled them with white chocolate. yum.
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