Reviewed: Jul. 22, 2006

Supremely infallible. You can't go wrong with this biscotti. We always add anise seeds instead of extract -- and cut down the baking time just a bit. Our favourite: adding grand marnier and orange zest with some dark chocolate.

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meganita

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Reviewed: Jul. 17, 2006

Thank you, thank you! I am new to making biscotti and this is a great "first~timer" recipe! I added flavoured instant coffee and choc. chips for a different taste.

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babymurr

Cooking Level: Beginning

Home Town: Sarnia, Ontario, Canada

Living In: Waterloo, Ontario, Canada

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Reviewed: Jul. 7, 2006

Great recipe. I ran out of anise extract so I mixed half and half with vanilla extract and the Biscottis turned out great. I melted some semi-sweet chocolate chips and mixed them with milk to coat the end of the biscottis, but they turned out to be better w/o the chocolate.

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Sibmaster

Cooking Level: Beginning

Home Town: Elmhurst, Illinois, USA

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Reviewed: Jul. 6, 2006

I make these to use with our chocolate fountain at parties. They are easy and delicious!

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CSChristianson

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Reviewed: Jul. 5, 2006

really great and simple recipe. The dough wasn't sticky at all, more like a pie dough... i might have done something wrong, but it turned out great. I split the dough in two and kneaded in dried fruit and nuts in one, and mini chocolate chips in the other. This is a great basic recipe where you can add your own touch. Definitely the best I've tried.

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extraordinary machine

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Reviewed: Jun. 26, 2006

Very good recipe, not as hard and crunchy as most biscotti I've had, which is a plus for me. Subbed vanilla for the anise like some other reviewers, tastes great! Only downfall- this recipe will NOT make 42 cookies as it states, I think they meant to write 24, unless you like micro- cookies.

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MANDIEGIRL92

Cooking Level: Intermediate

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Reviewed: Jun. 24, 2006

the only change i made was substituting almond extract for the anise as i couldnt find anise anywhere! it turned out fantastic, i have made biscotti once before and it was terrible, but i followed the directions exactly and it turned out perfectly. next time i might substitute cinamon extract or vanilla for the anise, or drizzle with chocolate to give an extra bit of flavor.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: Jun. 22, 2006

This is a really simple but good biscotti recipe. I would reccomend this to anyone but especially people who are making biscotti for the first time. I don't like anise so I used vanilla and almond extract, I also added chopped almonds. I made them for my dad and by the end of the day the whole batch was gone!

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Ashley

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

Living In: Bellingham, Washington, USA

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Reviewed: Jun. 14, 2006

These were fantastic....that coming from an Italian New Yorker (me) should say something :-) A couple things I noticed...don't be alarmed by the stickiness of the dough...do not be tempted to add more flour! I just oiled up my hands and was able to easily handle the dough.... Also...I think 25 minutes is way too long to bake these.... I baked them for about 18 minutes or so, then took them out, sliced them with a pizza cutter while still hot, then turned them on their sides to finish "toasting"... they came out great! I look forward to trying different variations of the recipe, too!

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Lauren

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Richmond, Virginia, USA

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Reviewed: Jun. 11, 2006

These were a little messy to make, but super worth it! I substituted vanilla extract and added a dash or two of lemon astract. They are so yummy! Thanks!

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Stephanie

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Reviewed: Jun. 11, 2006

Take it from an Italian, these are incredible! Super simple and very good with vanilla or anise extract. I dipped mine in chocolate. I added slivered almonds to another batch.

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Susan G

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Reviewed: Jun. 2, 2006

This was definately what I was looking for; however, it needs way more than 1 t. almond extract as someone suggested (sub for anise). Will add more extract + almonds next time. Way too boring this go 'round.

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Luv2CookDinner

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Reviewed: May 31, 2006

The first biscotti recipe I ever made. Great starter recipe.

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Anna Dunster

Cooking Level: Intermediate

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Reviewed: May 15, 2006

Turned out PERFECT (i.e. professional quality) the first time I made it. I think I baked it slightly less than recommended time and used 1 cup of whole wheat flour instead of 1.25 cups white. I also added chopped toasted almonds. YUM!! The second time, I used almond extract instead of anise & the toasted almonds again, but I think I chopped some of the almonds too fine (almost like adding extra flour) and it was dry and crumbly! OOPS. Stick sorta close to the recipe and you should be fine!

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janlynre

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Reviewed: Mar. 16, 2006

Turned out amazing! I was especially pleased because I had no idea what I was doing. Very simple recipe. I used vanilla extract instead of anise and I used a different baking method. I baked the rolled dough for 10 minutes, removed from oven, sliced, and then cooked the sliced for 5 minutes on each side.

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Katelyn Elizabeth

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Reviewed: Mar. 16, 2006

I don't care for the taste of anise, so I substituted 1 tsp almond extract. I'm also going to try using vanilla on the next batch I make.

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Marcie

Cooking Level: Expert

Home Town: Elwood, Indiana, USA

Living In: Anderson, Indiana, USA

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Reviewed: Mar. 2, 2006

This is the easiest biscotti recipe ever. Being a biscotti junkie, I tried so many recipe . And I like to dip one side of the cookie with melted semi sweet chocolate .

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ilukito

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Reviewed: Feb. 19, 2006

This is the best basic biscotti recipe ever! I made them as a quick last minute Holiday gift for my friends the night before Winter Faire (the last day of school before winterbreak starts) and everybody was impressed! I melted a few chocolate chips and drizzled the cooled biscotti with the chocolate before wrapping them in cellophane. They looked so professional that some people thought I bought them! I didn't have anise extract, so I used vanilla istead. Awesome recipe!

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poofietomato

Home Town: San Francisco, California, USA

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Reviewed: Feb. 14, 2006

These were pretty simple, but mine turned out really crumbly so I had to add some milk to form the "dough" ball. I then just rolled them out into "finger" like forms and baked them for 25 min. They turned out more like Peppernuts, or "dog bones" as I nicknamed them. They taste awesome regardless, little on the crunchy side, but hey for the first time, I think I did pretty well. Gonna try again, way too good to give up on.

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RAYBOLTON

Cooking Level: Expert

Home Town: Elbing, Kansas, USA

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Reviewed: Feb. 8, 2006

Absolutely LOVED these!! Remember they increase in size when cooked-my first batch was to thick and took longer to cook. I also made a double batch, refridgerated the dough in plastic wrap and baked the next day with no problem.

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