Reviewed: Jan. 3, 2009

Nice biscotti recipe even if you decide to under-toast it or not toast it at all. I think butter would add more flavor, but vegetable oil works fine. Very easy and quick to make.

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Sinbadx81

Cooking Level: Intermediate

Home Town: Philadelphia, Pennsylvania, USA

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Reviewed: Jan. 2, 2009

This recipe is the best! The texture is wonderful. The first loaf got too dark on my cookie sheet (almost burned the bottom)after just the first baking. So I baked them on a baking stone and they turned out perfect. I didn't use anise, but on one batch used just vanilla and the other put 1/2 t cinnamon, 1/4t nutmeg and 1/2 t vanilla! Loved the cinnamon ones! Drizzled them with melted white and milk chocolate chips and they are to die for! Everyone raves about them!!! Great base recipe that you could add whatever additional flavors or nuts to. Can't say enough!

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jess84

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Reviewed: Dec. 28, 2008

I just found this recipe on this site this morning, have already made it, and found it was very good. Subsituted the anise to 1 tsp lemon extract and 1 tsp vanilla and it was really good. This one is definitly a keeper.

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jaxbeach950

Cooking Level: Expert

Home Town: Adelphi, Maryland, USA

Living In: Jacksonville, Florida, USA

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Reviewed: Dec. 27, 2008

What a simple, lovely recipe. The texture was perfect -- I made five different biscotti recipes this year at Christmas, and this one turned out best. Because none of my family care for anise, I used real almond extract instead. The flavor was delicate and the texture was crisp. Awesome!

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Shaina_Ryder

Cooking Level: Expert

Living In: Sneedville, Tennessee, USA

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Reviewed: Dec. 26, 2008

This was a big hit, not teeth breaking hard but still biscotti approval,I added walnuts and chocolate chips, wonderful. I will make again soon. Thanks.

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debbie fox

Cooking Level: Expert

Home Town: Mansfield, Ohio, USA

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Reviewed: Dec. 24, 2008

I made this recipe with what I happened to have on hand in my new house....my supplies are limited. I used peanut oil instead of regular vegetable oil and vanilla instead of anise extract. I also made this as part of a Christmas gift for a diabetic uncle so used 3/4 cup splenda and 1/4 cup brown sugar to lighten the sugar load a bit. The other change I made was to add nestle mini chocolate chips. I was really surprised at how well these turned out! I baked at 350* and they came out light, crisp, and surprisingly tasty! I am not generally a fan...at all...of sugar substitutes, but this recipe works really well with that partial substitution and I would absolutely be willing to do it again! If I make this again I will go closer to the original recipe and may revise my rating to a 5 :)

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StinaKSU

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Reviewed: Dec. 23, 2008

The only change I made was substituting the anise extract with vanilla extract. A great tip that other reviewers mentioned is to shape the dough with slightly wet hands. This allows you to form a flattened log while preventing the dough from sticking to your hands. I baked the biscotti for 23 minutes, sliced it while hot with a serrated knife, and baked the slices for six minutes on each side. After I dipped the cookies in chocolate, they turned out fabulous: crunchy and flavorful. My kitchen smells amazing! Thank you for a wonderfully easy recipe that produces great results!

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Grace

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Reviewed: Dec. 23, 2008

even my 11 year old loved it

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blessedinOK

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Reviewed: Dec. 22, 2008

Easy and foolproof. I get requests for these biscotti all of the time. Endless variations. My favorite: replace 1/2 cup of flour with 1/2 cup of Cocoa, increase sugar to 1 + 1/3 cup total (or to taste). Stir in toasted, slivered almonds. Add a splash of amaretto instead of anise extract. Yummy!~

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MSSHAWNALYNN

Cooking Level: Expert

Home Town: Danville, Illinois, USA

Living In: Mebane, North Carolina, USA

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Reviewed: Dec. 18, 2008

This is my first attempt at Biscotti. This recipe was very easy and delicious. I happen to like the Anise flavor and added a tablespoon of crushed anise seed. I think I could have even added more for more flavor. Second batch I used tablespoon of Almond Extract and 3/4 cup chopped almonds to change it up a bit. The flavor is nice however with the almonds the dough broke up a bit more while cooking and was more difficult to cut.

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Rrrambo

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Reviewed: Dec. 17, 2008

5 star rating when using the alternative cinnamon/nutmeg/etc. spices suggested by previous reviewer instead of anise.

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hereiam

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Reviewed: Dec. 14, 2008

Delicious! I followed the recipe precisely, though I was concerned that the anise might be overwhelming, and I am not a fan of the flavor. However, these cookies are a great balance of flavors, light, not-too-sweet, crispy, and just enough anise to flavor it.

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frymama

Cooking Level: Expert

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Reviewed: Dec. 14, 2008

I used this recipe for my first ever attempt at making biscotti. I made a few changes. First: I used vanilla extract because that is what I had on hand. Second I added 1/4 tsp each of cinamon and nutmeg. Finally, I added dried cherries and almonds to half the batter and drizzled the finished cookies with white chocolate. For the other half, I dipped the finished cookies in a mixture of melted milk/semisweet chocolate and sliced almonds. This recipe was easy to make. I followed the advice of handling the dough with damp hands, rather than adding flour. The damp hands trick (plus waxed paper) worked great. This dough is heavy and sticky. The finished cookies were delicious and crisp. I gave them away as gifts, but I should have saved some for myself to have with a cup of espresso!

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TAMEEKA

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Dec. 14, 2008

I've made many biscotti recipes. These taste great. I did have to add about 1/2 C. more flour, it was entirely too runny and sticky to form into logs. I added the hard chocolate glaze from this site (as another reviewer suggested) and they are just delightful!

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mocamom

Cooking Level: Intermediate

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Reviewed: Dec. 13, 2008

This is very good, and so very easy. I do not like anise, but made this as the recipe stated, and the flavor was not overwhelming. So if you are worried that 1 Tablespoon of extract is too much, it really is not. I made a second batch w/ almond extract and chopped almonds, and it was also very good. I spread one side with dark chocolate, too. Yummy!

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TONIAMARIE

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Reviewed: Dec. 12, 2008

You don't need any other recipe than this one, it is PERFECT! I get so many compliments on these I have to make them every Christmas, if not I am in trouble. I am not a fan of anise flavor so I use vanilla or almond or whatever. I make plain and also add different items to these for flavor. I usually drizzle on or dunk in chocolate too. I am trying cranberry, pistachios, and white chocolate this year.

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Becky

Cooking Level: Intermediate

Home Town: Omaha, Nebraska, USA

Living In: Colorado Springs, Colorado, USA

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Reviewed: Dec. 12, 2008

I loved this recipe and got great reviews from friends. I subbed almond extract for the anise and it was yummy.

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TCooley

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Reviewed: Dec. 9, 2008

My first time making biscotti was triumphant! I added chopped almonds though next time I will chop them smaller to make for easier slicing. I replaced the anise with lemon essence.

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Linda

Cooking Level: Intermediate

Home Town: Brisbane, Queensland, Australia

Living In: Caboolture, Queensland, Australia

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Reviewed: Dec. 6, 2008

I never thought *I* could make something like biscotti (not being born a baker, or with any baking skill whatsoever), but this was truly an easy recipe and it tasted great. My family could not believe I made something like this (stunned was the look on their faces). I can't wait to wrap this up and give it our for Christmas. Great recipe!

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