The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 8, 2008
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!
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23 users found this review helpful

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Photo by K.Jean

Cooking Level: Intermediate

Home Town: Washingtonville, New York, USA
Living In: Middletown, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 16, 2008
Followed the recipe exactly (well maybe a bit more anise extract) and these are the best ever.
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9 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 23, 2007
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
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13 users found this review helpful

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Photo by Winelover813

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA
Living In: Porter Ranch, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 8, 2007
Perfect as is! Scented the house with a divine aroma while baking. My young adult sons also love them!
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1 user found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 26, 2007
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.
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3 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Aug. 23, 2007
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.
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5 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jun. 29, 2007
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.
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13 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jan. 26, 2007
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.
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21 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 27, 2006
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!
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24 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 19, 2006
This was a great recipe, and I will make it again! Love the slight anise taste.
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2 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 22, 2006
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!
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62 users found this review helpful

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The reviewer gave this recipe 4 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 19, 2006
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.
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3 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 18, 2006
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.
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6 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Feb. 9, 2006
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.
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5 users found this review helpful

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Photo by CAKEPRO

Cooking Level: Expert

Home Town: Houston, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Dec. 21, 2005
My first attempt at biscotti and this is a winner!
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6 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Nov. 24, 2005
this recipe tops any biscotti that i have tried, i started using this one for the last two holiday seasons and can't seem to have enough on hand. they dissappear!? anyway double the quantity this time around.
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3 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 13, 2005
GREAT won't last a month. Had to make a new batch after one week. Had to use apricot brandy for a batch and it was a bonus. I will try other brandies but fear to change what is perfect. I did set out butter and eggs to room temp. before using. Sifted flour into measuring cups and tried to not beat too much when adding dry ingredients.
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36 users found this review helpful

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Photo by ONEOFFOUR

Cooking Level: Expert

Home Town: Norristown, Pennsylvania, USA
Living In: Levittown, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Oct. 5, 2005
I used this recipe the first time I tried to make biscotti. I'm no baker, but these came out perfectly. My friends and coworkers loved them with their morning coffee. Thanks for the recipe!
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4 users found this review helpful

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Photo by Allrecipes

Cooking Level: Intermediate

Living In: Kansas City, Missouri, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Mar. 12, 2005
Excellent! Have tried many biscotti recipes this is one of the best!
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6 users found this review helpful

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The reviewer gave this recipe 5 stars. This recipe averages a 4.83 star rating.
Reviewed: Jul. 17, 2004
This recipe was so easy to complete and sooo good to eat! I dipped the finished biscotti in a chocolate mixture and added crushed almonds to some of them -- no one believed I made them myself they looked and tasted so good! Thanks!
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5 users found this review helpful

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