Reviewed: May 2, 2012

I love these! I have made them several times now, and they are delicious! The anise flavor is great! I didn´t change a thing!

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2 users found this review helpful

Reviewer:

Maria

Cooking Level: Intermediate

Home Town: Stockholm, Stockholms, Sweden

Living In: Reno, Nevada, USA

Reviewed: Apr. 20, 2012

Wow, delicious!!! I made these in hopes of mailing some as a gift. Didn't have brandy or anise extract so used milk and almond extract. They taste great! The only problems I had were being patient enough to let them cool (before cutting into sections)and not eating them before mailing some. Guess I will be making more batches soon.

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Reviewer:

peezee

Cooking Level: Intermediate

Reviewed: Mar. 11, 2012

These are FABULOUS and so EASY to make. Makes are large batch too! I used an orange liqueur since I didn't have any brandy. I melted chocolate chips on the stovetop and then drizzled over each cookie. SO Good!!

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Reviewer:

FABECK

Reviewed: Jan. 23, 2012

I had older Italian American women in my Parish asking for this recipe. It is hands down the best Anise Biscotti I have made. I used Star Anise Seed ground up instead of the Anise Seed. I find it adds a richer flavor without the seeds that can hurt people.

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4 users found this review helpful

Reviewer:

Thorn

Reviewed: Dec. 27, 2011

These are my favorite biscotti's. Just the perfect amount of anise for my tastebuds! The first batch I made just as the directions said. I've started playing with it now and I love to dip them in chocolate! To store then I wrapped them individualy in plastic wrap. They also freeze great!

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Reviewer:

sarahdanielle

Reviewed: Dec. 22, 2011

Great recipe! This is the true Italian biscotti I have known and loved. Flavor variations on this recipe are endless. Substituting lemon juice and lemon extract for anise extract (keep or omit the brandy), zest for seeds, and 2 cups of craisins for the almonds makes a great twist for those not fond of the licorice flavor.

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3 users found this review helpful

Reviewer:

Abruzzi

Reviewed: Dec. 5, 2011

I did not make this recipe, but I used my mom's recipe from long ago--very similar. I screwed everything up. They fell apart when I cut them; some burned, I did not push down on them. OH my. I advice any newcomers to biscotti to watch any of the wonderful videos on the internet. I did it too late, but I will try again!!!

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Reviewer:

carolee1945

Reviewed: Nov. 20, 2011

I decided to soak the anise seeds in a 1/3 cup of grand marnier for about 20 minutes. (while I went to the store) and I also added a little amaretto. Very easy and very delicious! This one gets passed along!

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5 users found this review helpful

Reviewer:

lisalu2u

Reviewed: Nov. 11, 2011

These are so good!! These will definitely be on my regular bakin list and will be terrific for giving as gifts! I didn't have brandy so I used orange juice and an extra 1/2 tsp vanilla. They are light, crispy, and have excellent anise flavor. I think this recipe coul be easily converted to have any favors you would want in a biscotti.

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4 users found this review helpful