Reviewed: Nov. 2, 2009

I added 2 TBSP Hazelnut liqueur, 1 tsp orange extract instead of the zest I didn't have, and omitted the nutmeg and almond extract since I had none in my kitchen. They are superbly tasty, but mine are still a bit soft in the middle. They probably just need to bake longer. YUM! :D

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Pumpernickel

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Reviewed: Oct. 12, 2009

I have attempted making biscotti before, but was never happy with the results, until now. These are wonderful biscotti with excellent texture and taste. I did change a few things. I added 1/2 tsp. instant espresso to the mix and decreased the almond flavoring to 1/8 tsp. I also mixed in 1 c. chopped dark chocolate and topped them with almond slices. Very yummy, I plan to serve them with home made vanilla ice cream

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merc75

Cooking Level: Expert

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Reviewed: Sep. 9, 2009

I'm sure if I'd followed the recipe it would have been perfect. I put the chocolate chips into the dough. Then when I read the recipe after baking since it was so crumbly I saw that the chocolate chips were supposed to be melted for the outside. Doh!! They are still good though.

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Cindy in Pensacola

Cooking Level: Expert

Home Town: Stockton, California, USA

Living In: Pensacola, Florida, USA

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Reviewed: Jul. 23, 2009

Belissima! Amo questo ricetta!

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Jana

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Reviewed: Jun. 5, 2009

EXCELLANT biscotti recipe. I make the basic recipe and them divide dough and vary added ingredients for a little variety. I tried several biscotti recipes in past and this is THE BEST by far. As a matter of fact it is the only recipe I will probably ever use for biscotti again!

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terrisims

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Reviewed: May 30, 2009

This is an extremely forgiving recipe! It's not very finicky about the amount of time spent kneading the dough. I used just almond extract, and brown sugar and lemon zest (I didn't have an orange). I topped it with a syrup of milk, brown sugar, almond extract, disorono and chocolate chips. I did cook and cool it for longer than suggested. Cheers!

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quistz

Cooking Level: Intermediate

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Reviewed: Mar. 12, 2009

These turned out perfectly and none broke!! I used the Grand Mariner orange liquor instead of the orange zest and the flavor was great! Next time I'll have to double it!

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Blue Jay

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Reviewed: Feb. 13, 2009

SOOOOOO delicious. I substituted eggs for egg whites and it didn't change it a bit. I also used dark chocolate and dipped them in it at the end.

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cindy

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Reviewed: Jan. 27, 2009

Very nice biscotti recipe. Followed it exactly and loved the flavors very much. wouldn't change a thing....enjoy!

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ECHOQUEEN

Cooking Level: Expert

Living In: North Providence, Rhode Island, USA

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Reviewed: Dec. 21, 2008

This Biscotti was fantastic! I did not have oranges to make orange zest, so I used orange extract instead and it tasted great. It got rave reviews and it was extremely easy to make. I also made a batch without toasted almonds for those who do not like nuts, and those came out great too! :)

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shadowcreeperz

Cooking Level: Intermediate

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Reviewed: Dec. 14, 2008

Oh my gosh! These are amazing! I don't think they will make it until Christmas. I followed the recipe exactly. However, I will use this recipe and make my own variations, just for fun! Thanks for the awesome recipe.

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SheBellaMia

Cooking Level: Expert

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Reviewed: Dec. 11, 2008

Fantastic! Very versatile recipe. I have made biscotti many times before and (as I am Italian-American) was raised on homemade biscotti; and I must say this was an extremely simple recipe (though biscotti usually is). It was simple to modify, simple to work with. This recipe would be great as is, but I was missing the nuts. I used 3/4 t vanilla extract, 3/4 almond extract, zest of 2 medium oranges, and a little more than a 1/4 c semi-sweet choc chips in place of the nuts. These will be going to my kids' teachers for christmas along with some other cookies. Thanks so much for this recipe!

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Feywing

Cooking Level: Expert

Home Town: Long Island, New York, USA

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Reviewed: Nov. 28, 2008

I made the mistake of baking them about 25 minutes on the second baking and they turned out like DUST! I didn't lower the temperature of the oven though. I baked the recipe again and followed the timings exactly and they were DELICIOUS! Only thing is, they definitely aren't as hard/dry as biscotti usually are. I will try experimenting again to get them drier to see which ones I prefer. They are great as they are though (and still dunkable!)

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Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

Living In: London, Greater London, England, U.K.

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Reviewed: Nov. 27, 2008

I love this recipe and have made it many times now. I always keep a batch on hand in a big cannister and dip one into my latte every morning. I'm a purist, so I skip the chocolate altogether, and I double the almond extract. Also, to avoid having to turn it over half-way through the second baking, I put the slices on top of a cooling rack, which I put on top of a cookie sheet. Yummy! Makes a great holiday gift, too.

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sunnysidelisa

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Seattle, Washington, USA

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Reviewed: Nov. 9, 2008

I always double and sometimes triple this recipe. It is fantastic! Sometimes I even brush melted chocolate on the side. I've made this recipe for years and it's always a holiday favorite.

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ginaanderson

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Reviewed: Oct. 18, 2008

I highly recommend this recipe for a nice light dessert. Since I'm rather fond of the combination of orange and chocolate flavors, I added orange extract to really bring out that flavor. I also drizzled the chocolate rather than spread it for a more elegant look.

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Amy Stauffer

Cooking Level: Intermediate

Living In: Womelsdorf, Pennsylvania, USA

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Reviewed: Oct. 17, 2008

I used this recipe to make biscotti as a favor for a party. I've been asked to make more by several in attendance. It's my husband and my new favorite!

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Lyndsey

Cooking Level: Intermediate

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Reviewed: Jul. 19, 2008

Delicious! The dough was really sticky to build into a loaf, so a lot of flour or something on the hands is needed. Besides that I can't think of anything to say but, Yummy!

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