Reviewed: Jun. 15, 2009

I screwed mine up. I over-baked the first time, so couldn't do the second step. I really liked the texture (like a big "Pecan Sandie"). If you don't have jumbo eggs, I'd suggest 1/4 cup less flour. I had to spray w/oil to dampen all the flour. Will try again when I get an oven timer, ha ha. I will try almond extract next time. I like licorice and anisette liquor, but not too crazy about the anise flavor in this. I put sliced almonds in this (had them in the pantry) and was a great crunch. I'm going almond all the way next time.

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CNUTT

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Reviewed: Jun. 8, 2009

WOW! ... I was looking for some cookies to make that don't require butter (since I'm out), and came upon this recipe. I was really skeptical but I love biscotti and decided to give it a try. It was so easy and they taste amazing! I can't believe I successfully made biscotti! These would make great gifts around the holidays dressed up with sliced almonds and drizzled with chocolate. I didn't have anise oil so used vanilla extract instead --- also, a tip for anyone who worries that their rolls are not smooth - don't worry. Mine were very "spiky" looking when I put them in the oven - It doesn't matter in the end! Thanks for a great recipe. It's totally a keeper!

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T.L

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Reviewed: Jun. 6, 2009

Love to eat Biscotti, but 1st time making them. I have to say they are the BEST Biscotti I have ever eaten. Fast and easy to prepare, and so much fun to make. I love my Biscotti to have a good anise flavor and it was PERFECT! I followed the recipe just as written and it will be the only Biscotti recipe I will make. They are TERRIFIC as is but it is great to know if I want I can change the flavor of them if desired. A keeper, thanks :o)

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GinnyLovesWhenIBake

Cooking Level: Expert

Home Town: Bronx, New York, USA

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Reviewed: May 31, 2009

I made these for coffee hour at church and got rave reviews. This was my first time making biscotti and found them easy to make. The dough was easy to work with, I didn't have anise so I used almond extract. I will will be making these again.

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Helene

Cooking Level: Expert

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Reviewed: May 27, 2009

I have made three different biscotti recipes in two days! This was by far the easiest to work with, and the best tasting! I used vanilla instead of anise, and added semi sweet chocolate chips! Perfect consistency and taste! Thank you, Jandee.

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LTPinpa

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Reviewed: May 21, 2009

This is an awesome recipe! It has the most delicious flavor and was crunchy and tender at the same time, next time I won't bake them as long the second time around so the don't brown so much, otherwise a phenomenal recipe. Thanks For Sharing!

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Marilyn_quilter

Cooking Level: Expert

Home Town: Alexandria, Louisiana, USA

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Reviewed: May 19, 2009

These are really good, and very simple. I used orange extract, and they came out great.

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RachelMonroy

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Reviewed: May 18, 2009

This recipe was easy to follow and my biscotti turned out great! The only change I did was to substitute 1 tsp vanilla and 2 tsps almond for anise (I didn't have any anise) and I drizzled melted sweetened baker's chocolate on half of them. My boyfriend loves chocolate and half of the biscotti is being sent to him on his ship. My picky 11 year old gave it 2 thumbs up!

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atomas

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Reviewed: Apr. 27, 2009

These are simple to make and soooo good! Cut them thinner and they are crisper, cut them thick and they are more cookie texture. Lend themselves well to any flavor, too. Thank you for sharing!

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Grandma Mackie

Cooking Level: Expert

Home Town: Cadillac, Michigan, USA

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Reviewed: Apr. 21, 2009

Amazing biscotti gets 6 stars for flavor and one deducted for being a tad crumbly when slicing. Also, I used 1/2 tsp ground anise seed and it was fine. Since the batch is divided, I knead cranberries into one half of the batch, and then drizzle the finaly product with white chocolate and sprinkle with almond slivers. The other half I knead in choc chips and toffee bits. YUM!

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WODAKING

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Reviewed: Apr. 19, 2009

This did not turn out at all. The only sub I made was to use whole wheat flour instead of all purpose, but I don't imagine that would have turned the recipe into a crumbly mess that it was. I had to add milk to it just to make it stick together enough that I could shape it into a log to bake, and even after baking, it still was not right. Not wasting the almonds and chocolate on this recipe to dunk them in. Sorry to the original recipe poster, but I will not try this recipe again.

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Constance

Cooking Level: Intermediate

Home Town: Toronto, Ontario, Canada

Living In: Brockville, Ontario, Canada

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Reviewed: Apr. 12, 2009

The best! I made like 8 batched for Christmas & gave them as gifts. I took the basic recipe & made several variations like other reviews did, and I omitted the anise. I added toasted almonds, almond extract & chopped dried cherries to one batch & dipped them in chocolate. I also made a grand marnier and orange zest, chocolat dipped, that turned out amazing. The texture and flavor made this a smashing success for everyone! This is one recipe I will be making for years to come!!

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misskatie

Cooking Level: Expert

Living In: Valley Springs, California, USA

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Reviewed: Mar. 28, 2009

Made a second batch - this time used butter (rather than sunflower oil) and also added candied cherries. The dough was entirely different and was more stickly. I again piled the dough on the cookie sheet and worked it into shape on the parchment, rather than trying to transfer it. ******************************************* I made the recipe exactly as written with the exception that I did not have anise so substituted vanilla. I wanted to see what the basic dough recipe was like before experimenting with adding fruits, etc. so kept it plain. I mixed mine in our KitchenAide mixer. Much to my surprise, the dough came out almost like sand. I poured two rows lengthwise onto my parchment covered cookie pan. Then with dry hands kept packing and pressing the dough until it took shape and held together. I used a spatula along the sides to square the "crumby" edges up a bit. I baked it for the required time the first time and then lowered the oven to 250 and left the cut sides baking for about 20 minutes. Then I turned the cut pieces over again and left them for another 20 minutes. No overbrowning and quite dry and crunchy. A good basic recipe despite the worrisome start with the crumby sand-like dough.

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MoiraTowriss-Smith

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Reviewed: Mar. 27, 2009

This thing I like about this is that it is super simple. You can add a ton of ingredients and give it a bunch more flavor but for the work, its GREAT! I did substitute the anise for vanilla though, I just dont stock anise

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Sexy*Mamma

Cooking Level: Intermediate

Home Town: Puyallup, Washington, USA

Living In: Bellevue, Washington, USA

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Reviewed: Mar. 15, 2009

Very bland, not flavorful. IMO Vegetable oil just doesn't make it as good as butter. I added anise seed and almonds but that didn't help. Perhaps dipping them in chocolate could make a difference.

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SHORECOOK

Home Town: Woodbury, New Jersey, USA

Living In: Cape May Court House, New Jersey, USA

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Reviewed: Mar. 10, 2009

Fantastic Biscotti recipe. I liked that it wasn't too dense. Thank-you for sharing.

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chabo

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Reviewed: Mar. 9, 2009

I'm not quite sure how to rate this one, this was my first time making and trying biscotti. It was good, probably would be better with a cup of coffee or tea but I don't drink either of those. I sent them to my husband (in Afghanistan) and didn't get much feedback from his guys (he didn't care for them.) Tip: I shaped the dough right on the pan with oiled hands.

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