Reviewed: Jan. 29, 2006

I was skeptical that I would find a biscotti recipe that came close to the store bought ones we like, but these are really good and used ingredients we already have at home. I added an extra tsp of orange zest. Thanks for a great recipe that I will make over and over!

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SCUBABEAR

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Reviewed: Dec. 16, 2005

Great recipe. Did it twice; first time around, biscotti were somewhat too dry, so I decreased oven time to 8 min. (got a tricky oven!) and added more zest along with 1 teaspoon of orange liqueur. A real hit!

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Claudine

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Reviewed: Nov. 29, 2005

Easy to make and worked well. Just not as much flavor as I would of liked. Next time I might try more extract or adding fruit or chocolate?

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POOKERBUN

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Reviewed: Nov. 17, 2005

This recipe is good we like it.

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ROSE90

Cooking Level: Expert

Home Town: Calgary, Alberta, Canada

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Reviewed: Oct. 30, 2005

This is a keeper. Very easy and made beautiful cut. I drizzled them with semi-sweet chocolate and confectioner sugar's icing. Taste so good. Although my brother said that it's a bit floury, but I still love them.

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por

Cooking Level: Expert

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Reviewed: Oct. 1, 2005

For some unknown reason, my melted cholate chips never set again. The flavor is wonderful, but my husband didn't care for the orange zest much.

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JOYCESHAW

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Reviewed: Aug. 31, 2005

This recipe is very versatile regarding the ingredients you can add to change the flavor. I have tried other recipes, but this one is the best! I usually make these biscotti to give as gifts, but most of the time they end up as a gift for myself...they are so good! Most recently I used no chocolate, but flavored mine with hazelnuts and the almond extract. YUMMY!

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GRLBUG

Cooking Level: Expert

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Reviewed: Aug. 21, 2005

I have used this recipe a bunch of times and everyone loves them. Actually, I skip the chocolate dip and add 1/2 c of craisins to the recipe.

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Genevieve

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Reviewed: Jul. 8, 2005

Fabulous and crunchy and delish! A little more effort than the "usual" drop cookies, but the biscottis are way worth it!

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MARIAS23

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Chicago, Illinois, USA

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Reviewed: Jun. 12, 2005

This really tasted alot like cardboard. Maybe it was the changes that I made but the cooking time adjustments I had to make surely wasn't me. My oven is usually pretty accurate. I substituted splenda for the sugar. I didn't have the orange zest so I substituted liquid orange extract. I added 1 tsp of cinnamon. The dough was so dry that I had to add about 1/4 cup of liquid, I used coffee. When I baked it I had to add 15 minutes cooking time the first time and doubled the cooking time the second time. In a word Yuk!

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wife of taxman

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Reviewed: May 27, 2005

YUM! I tried to follow the recipe to the letter but I didn't have any oranges. I used 1/2 tsp. orange extract instead. Delicious! Also, after baking, I layed the pieces right next to each other on a wire rack. Then, I melted the chocolate chips in a ziplock bag, snipped off a very small corner and drizzled the chocolate in patterns over all. Much easier, fancy looking and less cleanup. I will definitely be giving these as Christmas gifts this year.

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NOCUPPAJO

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Reviewed: Mar. 26, 2005

This recipe is fabulous! I've used it in the past and again just tonight for my Easter dinner contribution. The taste, appearance and texture is superb! The orange zest is just the right amount and although I left off the chocolate, this biscotti holds its own! LOVE IT!

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HEATHERKCS

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Reviewed: Mar. 24, 2005

This is great without the chocolate chips. I make it with whole wheat flour and Splenda baking mix for a less guilty breakfast treat.

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cakatt

Cooking Level: Intermediate

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Reviewed: Feb. 3, 2005

These are very good. I had a lot of compliments. Thanks for sharing!

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Stacie

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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Reviewed: Dec. 27, 2004

these were ok, i cut them alittle too thick. i might make them once more to see if that makes a differce but i don't know

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JENNI56

Cooking Level: Intermediate

Living In: Seabrook, New Hampshire, USA

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Reviewed: Dec. 25, 2004

I've made biscotti before w/ anise that was well like by family and friends, but this is first time that I've actually eaten my own stuff and like it! Would recc following the recipe as is; the orange zest makes it taste and smell fresh. Great with tea or coffee!!

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LOVETOBAKE4

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Reviewed: Dec. 22, 2004

This is very good. I followed the recipe almost exactly (accidentally poured in a bit extra almond extract) and it turned out really well. I've been giving these (plus a few other types of biscotti) for Christmas gifts this year.

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MMMFOOD13

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Reviewed: Dec. 20, 2004

I've tried many biscotti recipes and I always come back to this one. It's PERFECT!!! I usually coat one side of the biscotti with dark chocolate and sprinkle flaked almonds on it. Looks great and tastes even better!!!

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SELINAWEE

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Reviewed: Dec. 18, 2004

This is my second year around making these for holiday gifts. This year, they never made it to gift giving before they were gone! The dough is very stiff but a big, powerful mixer works well. Otherwise, easy to make, substitutes can be made for more, less or different flavors. One batch had tangerine zest, another lime, another none but more almond flavoring. Almonds, cashews, walnuts, no nuts. ALL of them had milk chocolate, white bark or a combination of the two drizzled over them. The BEST biscotti recipe I have ever tried. Look no further if you haven't made biscotti before - this is it.

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WJMFLOCK

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Reviewed: Dec. 12, 2004

I didn't know people made biscotti! I thought you bought it at the store. This is just wonderful! I added more orange zest because I like the flavor and I used Hershey's Dark Chocolate Chips for the glaze because I like dark chocolate more than anything. I didn't find it to be too much trouble to glaze the biscotti. The only problem was, I ate most of them while glazing them. Next time, I'll definitely double the recipe. Too easy and too good!

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