Reviewed: Dec. 22, 2009

Excellent recipe! I did not add the anise seed. I will find some next time I make this. Definitely a keeper! I drizzled them with semi-sweet chocolate. I made them for holiday gifts. Hard to keep my hands off them. I will save a "few" for me.

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5 users found this review helpful

Reviewer:

MochaMe

Cooking Level: Intermediate

Home Town: Johnsburg, Illinois, USA

Living In: Twin Lakes, Wisconsin, USA

Reviewed: Dec. 19, 2009

The first time I tried this the loaves were hard to cut because when the knife hit an almond, they crumbled. Solution? I just chop the nuts before I put them in the batter! PERFECT! If you like licorice, use Anisette or Ouzo instead of Brandy.

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9 users found this review helpful

Reviewer:

CYD55

Cooking Level: Beginning

Home Town: Guelph, Ontario, Canada

Living In: Burlington, Ontario, Canada

Reviewed: Dec. 18, 2009

Very good.

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2 users found this review helpful

Reviewer:

GailandDan

Reviewed: Dec. 12, 2009

Didn't have brandy, so I decided to go the orange and almond route. Used 1 tsp. vanilla, and 1 1/2 tsp. good almond extract instead of anise. In place of the anise seed, I had an abundance of clemintines, so I grated a tbsp. of the rind, and then used the juice in place of the brandy...Very good...

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2 users found this review helpful

Reviewer:

McM

Reviewed: Dec. 12, 2009

I followed this recipe exactly. Baking time and all. Do not be tempted to add flour or bake longer. Due to my own preference of not liking anise seed I did omit them. Make sure your fingers are moistened in forming the dough logs. My mother in law, an old school italian said they were perfect, just like the "old days". Thirty years I can't count on one hand that she thought I got it right!!!! Yummy!

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7 users found this review helpful

Reviewer:

Janet S.

Cooking Level: Intermediate

Reviewed: Nov. 24, 2009

Just made this recipe last night for a brunch potluck for my husband. They are sooo good...This morning I got a call from him asking where I got the recipe, the girls at the office loved them! Thank You!

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3 users found this review helpful

Reviewer:

Leighanna

Cooking Level: Intermediate

Home Town: Fresno, California, USA

Reviewed: Nov. 23, 2009

This cookie is excellent! I didn't have anise seed or oil so I filled a tablespoon with anise extract alsmost to the top until I ran out. I topped it off with almond extract and threw that in. Taking the advice of another reviewer I also doubled the vanilla. The logs are really easy to work with as long as you wet your hands with cold water. I've tried 4 other biscotti recipes from this site and have to say that this one is definitely best. The brandy is a nice plus. This is a keeper!

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4 users found this review helpful

Reviewer:

amalia1961

Cooking Level: Intermediate

Reviewed: Nov. 21, 2009

i only made half the recipe because i'm the only one that will eat them. they tasted pretty good. I didn't add the brandy because i dont have any alcohol around. I used someone else's suggestion by using heavy cream in place of it. make the log about half the size it says because they grew a lot during baking.

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2 users found this review helpful

Reviewer:

Susan

Reviewed: Nov. 15, 2009

very easy.. These keep for about 2 weeks and I love to take them to work and leave by coffee pot to share. You can dip in Choc. to chande the flavor a bit. I love these and try to always have them in the house.

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3 users found this review helpful

Reviewer:

crystalshawn

Home Town: Blair, Nebraska, USA

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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6 users found this review helpful