Reviewed: Jun. 2, 2003

I am not a big fan of biscotti, but I am trying to find a nice dessert with a longer shelf life (for gifts) and also something tasty to sell during the holidays. This is my first attempt at making biscotti & I was a little intimidated. I am happy to say that making biscotti is so EASY! I followed the directions of the recipe except I didn't have orange zest. Instead, I added 1-2 tablespoons of Grand Marnier. The biscotti was a HUGE hit. I tested it at a party & everyone thought I should sell it to Starbucks---so much fresher and tastier! After mixing the dough, I let it sit in the mixing bowl for 10-12 minutes so that it could set up. It made it easier to handle (wet hands helped with the stickiness). Also, I baked the biscotti dough on Silpat sheets and had no problems with sticking. I used a serrated knife & had no problems slicing the biscotti. Also, I added a few extra minutes to the second baking because I like a drier biscotti. I can't wait to experiment with more biscotti recipes!!

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TLBRAN

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Reviewed: May 15, 2003

SAVE BIG BUCKS!!!! I used to purchase my coffee-dunking biscotti by the truckload and at gourmet food prices, it was a guilty pleasure...but NO MORE!! This biscotti was more dense and subtle in sweetness, and stronger in vanilla taste (yum)than most that I've bought. The best feature is that it certainly proclaims "FRESHLY BAKED". I will, however, begin to add different things to this fairly basic recipe (such as hazelnut, cocoa, etc) to be able to offer choices to our overnight guests for their breakfast coffee. The only step I improved upon as I did more and more is the spreading chocolate on the finished biscotti. I scooped a spoonful, poured it along the bottom side of the biscotti, then scraped it with backside of butterknife to make even, thin layer. Be sure to let the chocolate set (fridge for 20 min worked well for me). Mangia!

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KAREN WANG

Cooking Level: Intermediate

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Reviewed: May 7, 2003

This recipe was great, although it did not make 42 pieces I finished with about 1/2 that. Wonderful flavour though. It's a keeper

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ILKA

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Reviewed: Apr. 6, 2003

I've never made biscotti before today, and these were wonderful even though I made some substitutions based on my tastes and what I had around the house. I used hazelnuts instead of almonds, cinnamon instead of nutmeg, and omitted the orange zest. The result: beautiful golden brown, mildly sweet and crisp (but not dry) cookies. I dipped some of them in melted chocolate chips and rolled them in finely chopped hazelnuts . . . delicious!

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Katie

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Reviewed: Mar. 7, 2003

these are perfect! i don't think i would change anything. i melted the chocolate pieces and put them in a pastry bag to make "perfect" squiggles on the biscotti.

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LETTR6

Cooking Level: Expert

Living In: Mobile, Alabama, USA

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Reviewed: Feb. 24, 2003

I have tried a lot of different biscotti recipes and this one is excellent,although I did make a few changes- I used 1/2 tsp. almond extact instead of 1/4. I also put in some dried cranberries, and after they have cooled, I drizzled some melted white chocolate on them. WONDERFUL !!!

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VANILLA BEAN

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Reviewed: Jan. 4, 2003

These were fantastic! Thanks,Thea. Spreading the chocolate on each cookie was a bit time-consuming, so on my subsequent batches, I laid out all the cooled cookeies, cut side up, on the baking sheet. I put the slightly cooled melted chocolate in a cake decorating bag with a plain tip and "squiggled" it over the cookies. It was fast, looked great and there was just enough chocolate on each cookie to enhance the orange flavor without overpowering it.

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DesertBorn54

Home Town: Phoenix, Arizona, USA

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Reviewed: Jan. 3, 2003

Made these for Christmas gifts and were a hit! I used everything that the recipe caled for and they were very tasty and easy to prepare.

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ChristyK

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Reviewed: Jan. 2, 2003

The biscotti turned out great, however, next time I will either dip the biscotti or not use the chocolate at all because spreading it on with a spatula was messy and unattractive. I agree with adding more almond extract for more almond flavour. Very tasty though and relatively simple to make!

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NKIMLEE

Cooking Level: Intermediate

Living In: Vancouver, British Columbia, Canada

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Reviewed: Dec. 29, 2002

On accident I added the chocolate chips to the recipe instead of dipping the biscotti in the melted chocolate after baking. Yummy combination of flavors. Will make again.

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KRICKYR

Cooking Level: Intermediate

Living In: Las Vegas, Nevada, USA

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Reviewed: Dec. 26, 2002

MORE THAN TWO YEARS AGO WAS WHEN I GAVE THIS RECIPE A FIVE-STAR RATING.....AND I JUST WANT TO CONFIRM THAT THIS IS ONE OF THE BEST BISCOTTI RECIPES, IF NOT THE BEST, YOU WILL EVER FIND. AFTER GIVING IT AS GIFTS THAT FIRST CHRISTMAS, EVERYONE IS MY FAMILY WANTS IT FOR A GIFT...WORD GOT AROUND QUICKLY IN OUR FAMILY ABOUT IT, AND SO A CHRISTMAS DOES NOT PASS WITHOUT IT....SOMETIMES, I GIVE IT AS GIFTS, FOR "JUST BECAUSE". IT TRULY IS A GREAT RECIPE.

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KRAUSMAN

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Reviewed: Dec. 26, 2002

I made a batch without the almond extract or almonds because we didn't have any at home at the time, and it was still very good. The flavor of the orange zest really came through. I later picked up the missing ingredients, and made another batch. This time I coarsely ground up the almonds and sprinkled them on top of the chocolate, for a nice look. It was very tasty. Thanks for the recipe, Thea!

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KSIVA

Cooking Level: Intermediate

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Reviewed: Dec. 23, 2002

If we do again we'll dip in white choc, milk choc or not dip at all. Also would change vanilla to 3/4 tsp & almond to 1/2 tsp as we thought the almond taste should come out more.

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PPK

Living In: Watertown, South Dakota, USA

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Reviewed: Dec. 22, 2002

good recipe, mine came out a bit crumbly. I might add a little less flour next time, but overall very good!

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DONNA67

Cooking Level: Intermediate

Home Town: Blackwood, New Jersey, USA

Living In: Burlington, New Jersey, USA

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Reviewed: Dec. 21, 2002

These came out pretty good. I added a 1/2 cup of chocolate chips to the cookie mix instead of melting it. I used sliced almonds, I didn't use almond extract or the zest. I used 2 tsp of pure vanilla extract. All in all these were easy. This was my second attemot this year to make biscotti's. They are alot better then the first ones that i made. I would next time try to dip them. an maybe add the almond extract to it.

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RENEESM

Cooking Level: Intermediate

Living In: Philadelphia, Pennsylvania, USA

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Reviewed: Dec. 19, 2002

These were great and very easy to make! Instead of dipping them in chocolate chips, I bought some Godiva dipping chocolate bars at Sam's Club and dipped the ends of the biscotti into the chocolate. They were delicious and I brought them to a cookie exchange where everyone raved about them. Make sure to use a sharp, serrated knife.

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GBASTAS

Cooking Level: Intermediate

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Reviewed: Dec. 12, 2002

Excellent recipe! Found that the cookies cut much better with a sharp butcher's knife. The nuts kept sticking to my serated knives (and I tried several) which caused the cookie to break. The sharp butcher's knife cut them easily and cleanly making a much nicer looking cookie. Taste is great, Too!

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R. B. Miller

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Reviewed: Dec. 10, 2002

This turned out very well! I admit for some reson mking biscotti was a bit intimidating, but all in all it was quite easy to make. The ingredients were basic. I didn't use oragne zest only becasue I didn't have an orage on hand, but it didn't need it anyhow. I will try it next time, but it still tastes fine without it. These were very tasty amd I will make hem again!

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MEG1014

Cooking Level: Expert

Home Town: Albany, New York, USA

Living In: Cary, North Carolina, USA

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Reviewed: Dec. 10, 2002

I did enjoy these, they were my first attempt at biscotti. I did feel that the flavor was almost too bland for biscotti, so I added a tablespoon or two of Grand Marnier. I think that would "kick it up" a bit. Overall a very good cookie.

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BABYLADY4

Cooking Level: Expert

Home Town: Lake Bluff, Illinois, USA

Living In: Weyauwega, Wisconsin, USA

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Reviewed: Dec. 5, 2002

I make these for a friend for her birthday and Christmas every year~she says she can't buy store-bought biscotti anymore! The only change I make is instead of dipping the biscotti into chocolate, I add about 1/3 cup semi-sweet mini chocolate chips to the mix when I add the almonds. Thanks for a great recipe!

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DaniKat

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