The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 21, 2009
VERY good! A must have every morning in my house! Instead of anise I used vanilla extract and lemon juice and added a little cinnamon. Also sprinkled with cinnamon and sugar before toasting. Yum!
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Ivy
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 8, 2009
This is now a staple in my cookbook! I substitute almond extract for the anise and I add chopped roasted almonds. I also dip the bottom of the cookie (that way you get chocolate all the way thru ) and then chopped almonds. This recipe also works well when doubled...heck I am even gonna triple it with the holidays coming up.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Nov. 7, 2009
I LOVE this biscotti recipe!!! It has the perfect amount of crispness and the variation possibilities are endless! People rave about this when I make it. I make it exactly as the recipe states except I use vanilla extract instead of the anise. One reviewer suggested wetting your fingers to avoid the stickiness while forming the loaves and I've found that that works great. I have two favorite variatations: slivered almonds (chocolate dipped or not, either way is great), and candied cherry and walnut. I package these and give them as gifts during the holidays. Thank you for this wonderful recipe!
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Cooking Level: Professional

Home Town: Freeville, New York, USA
Living In: Tyngsboro, Massachusetts, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 24, 2009
There was nothing special about this biscotti at all. I found these bland- I used almond & vanilla extract. Butter adds flavor and crisp that oil just can replace. NO PROBS with the dough though. I fold in my flour & I actually ended up with too much flour. These also broke when I cut them- too cakey. I made these for my 1 yr old, so they will do. But for myself I would not make these.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 8, 2009
This is a fantastic recipe! I just had to ad a bit of flour so i can make a roll ,but nothing else.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Oct. 3, 2009
Used 1 1/2 tsp of pure almond extract instead of anise. It is a great and easy recipe. Thanks for sharing.
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Cooking Level: Expert

Living In: Yakima, Washington, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 30, 2009
This was my first attempt at biscotti, and it was so easy! I used vanilla extract in place of the anise, and it was simple, sweet, and perfect with coffee!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 24, 2009
The biscotti recipe wasnt that bad. The dough was kind of crumbly, and so was the cookie. I think it needs some salt as well, maybe about 1tsp of salt should do.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 24, 2009
wow. this is the best and easiest biscotti recipe ive come across. instead of anise i used vanilla and a touch of almond extract, then i drizzled them with melted dark chocolate. even my 2 year old couldn't stop eating them!! more tender than most biscotti and great flavour. thanks alot jandee this one's going to be put to great use!!
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Photo by shana

Cooking Level: Intermediate

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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 23, 2009
eh, I wasn't overly impressed. The dough was difficult to smooth evenly into logs, they fell apart as I cut them, but the taste was OK. Not sure what went wrong.
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Photo by Kaleroy

Cooking Level: Expert

Home Town: Youngstown, Ohio, USA
Living In: Bogota, Distrito Capital De Bogota, Colombia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 13, 2009
So easy, and comes out perfect every time.
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Jen

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Sep. 6, 2009
Great recipe and very versatile. You can add anything you like and it comes out very nice. I will use this recipe often and highly recommend it!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 13, 2009
Mmm, delicious (and first time!) biscotti. I added almonds and a bit of vanilla and cut the recipe in half, using 2 eggs and 2 cups of flour. It cracked quite a lot in the oven and I don't know if that's natural, but it turned out with a splendid taste nonetheless. I piped some chocolate on one side just for a finishing touch- I'll definitely be making this again.
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Photo by Danii

Cooking Level: Intermediate

Living In: San Jose, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
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Reviewed: Aug. 12, 2009
they were really good, the only change I made is 1 tsb of vanilla instead of the anise extract + 1 TBS of cinnamon. thanx for the recipe
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Photo by monjfr

Cooking Level: Intermediate

Living In: Dayton, Ohio, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Aug. 2, 2009
I really liked this basic recipe. I opted for 1 TBSP of vanilla instead of anise, and I threw in some semi-sweet chocolate chips, too (about 1/2 c). With 1 T of your choice extract and 1/2 c of your choice of any mix-in, this recipe could offer endless possibilities!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 28, 2009
This was my first time making biscotti.. I, along with my husband loved this recipe.. The only thing that I did differently was I used 1 tble. of almond extract instead of the anise.. Came out great!!!
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The reviewer gave this recipe 3 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 22, 2009
it was good but i think I will change things up a bit next time such as halfing the anise
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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 15, 2009
This is the best recipe, my search for the "perfect biscotti recipe" is over. This works great with any glaze, extract, syrup, or flavoring you can find.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 8, 2009
This recipe is great. The only thing I changed was (like many)the anise extract. I used one tsp. of vanilla extract and one tsp. of almond instead. When I first made the dough it was so sticky and I took the dough out of the mixing bowl and placed it on a pieces of foil. It wouldn't come off the foil so I put it in the fridge for a few mins. and it peeled right off. I greased my hands and the foil then it work marvelously . The biscotti was amazing :) I drizzled it with chocolate.
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Photo by AnnaLe

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.67 star rating.
Reviewed: Jul. 5, 2009
Very easy to do recipe! Thanks - I changed though flavouring with 1 tsp almond and 1/2 tsp vanilla extract and added 1/2 cup slivered almonds for texture and a bit of crunchiness. I also made a batch with butter instead of vegetable oil which makes the biscotti taste more creamier...
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