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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Reviewer:

GRLBUG

Cooking Level: Expert

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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3 users found this review helpful

Reviewer:

Genevieve

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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Reviewer:

MARIAS23

Cooking Level: Expert

Home Town: Jakarta, Jakarta Raya, Indonesia

Living In: Chicago, Illinois, USA

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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Reviewer:

wife of taxman

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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Reviewer:

NOCUPPAJO

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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Reviewer:

HEATHERKCS

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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Reviewer:

cakatt

Cooking Level: Intermediate

Reviewed: Feb. 3, 2005

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

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Reviewer:

Stacie

Cooking Level: Intermediate

Home Town: Salt Lake City, Utah, USA

Living In: South Jordan, Utah, USA

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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Reviewer:

JENNI56

Cooking Level: Intermediate

Living In: Seabrook, New Hampshire, USA

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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