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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Reviewer:

Lysa

Cooking Level: Intermediate

Home Town: New Orleans, Louisiana, USA

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

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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Reviewer:

sunnysidelisa

Cooking Level: Intermediate

Home Town: Maryville, Tennessee, USA

Living In: Seattle, Washington, USA

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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Reviewer:

ginaanderson

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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Reviewer:

Amy Stauffer

Cooking Level: Intermediate

Living In: Womelsdorf, Pennsylvania, USA

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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Reviewer:

Lyndsey

Cooking Level: Intermediate

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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Reviewer:

Jinni Eek

Cooking Level: Beginning

Reviewed: Jun. 10, 2008

yummmmmmmmmm they are delicios

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Reviewer:

delvina

Cooking Level: Expert

Reviewed: May 24, 2008

Mmmmmm! A huge hit! So much better than store bought! And they keep really well.

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Reviewer:

LITHRAI

Cooking Level: Intermediate

Home Town: Martinsburg, West Virginia, USA

Living In: Mansfield, Massachusetts, USA

Reviewed: May 22, 2008

I used to work at an Italian restaurant, and the owner’s father would come in with his old friends on Thursdays. I used to bake these at home and bring them in and they loved them! Like some of the other reviewers said, I do not put all of that chocolate on the biscotti-- sometimes a do drizzle a little on using a Ziploc bag with the corner cut out. But I love the flavor without it, and so does every one else I have made them for. Also, I use whole almonds (I probably use more like a cup), and I like to cook them a little longer to make sure they are quite tan.

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Reviewer:

Kelly

Reviewed: Mar. 23, 2008

Loved this! I made without the orange, my daughter did not want the orange on this day. I changed it a bit by adding additional vanilla and iced it with both chocolate and white icing. In fact it was so good I was offered to make for a local resturant when I gave it to the owner/a friend. Thanks for the recipe! I will continue to use as a base and add and change to make more diversity.

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