The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 24, 2008
I made these for a group of 140 of my nearest and dearest friends and they were a big hit. To keep the slice-ability but improve the flavor, I used 1/4 c butter in place of half the oil, added 1/2 tsp salt, sliced almonds and a smidge of vanilla. We also did a version substituting 2 tsp of vanilla and omitting the anice. We sprinkled with a high quality cinnamon and they were fantastic, too. This recipe is a real winner.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Oct. 16, 2008
I've never made biscotti before this and I truly had no clue what I was doing. While I was making it, I thought I would give this recipe 4 stars because it's not really a firm dough...so I wouldn't say you can form it into a log shape. I didn't divide the dough either and just piled it up on my cookie sheet on parchment and shaped it into a reasonable shape and patted it down w/ damp hands (thanks to the reviewer who suggested wetting your hands!). I added slivered almonds and was making this as a gift to go in a basket fullof other homemade goodies. I was praying it would turn out! Well, it did! I had some really good size biscotti in the end and the taste is amazing! I also omitted the anise (didn't have any) and replaced it w/ 3/4 Tbsp almond extract and 1/4 Tbsp vanilla. I cut w/ a pizza cutter while still warm (almost hot) and while I was cutting, I put my hand at the opposite end of the slab of biscotti and pushed my fingers against it to prevent the end pieces from braking off when the pizza cutter passed through. It worked great! Thanks for the great recipe! I'll be making it again very soon!
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pam
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Cooking Level: Intermediate

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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 11, 2008
Very nice biscotti. While I would prefer more of a buttery taste, using oil extends the shelf life. I made a double batch and added various combinations of sliced almonds, dried cranberries, and chocolate chips. I drizzled a chocolate glaze over some of them (1/4 cup butter and 5 oz of bittersweet or semi-sweet chocolate). That gives you a huge variety of flavors with little additional work. For those that think the dough is hard to work with, you just need to sprinkle a very small amount of flour on each log - it makes them much easier to handle.
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Cooking Level: Intermediate

Home Town: Topeka, Kansas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 6, 2008
I used 1/2 T. vanilla and 1/2 T. almond extract. Also dipped in bittersweet chocolate. The dough was very uncooperative - next time I will just spoon onto the parchment paper.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 23, 2008
This is the best biscotti recipe I've ever tried. My mother, who is 100% Italian, says that she's leaving the biscotti making up to me from now on. Thanks for posting.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 13, 2008
Easy to follow with consistent results. I have made this recipe and varied the "add-ins" to get many different types of biscotti. They make a great teacher's treat... all of my children's teachers liked that they went well with coffee/tea, and that they don't go stale quickly. I varied the add-ins and sprinkles depending on the seasons.
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Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 30, 2008
Awesome! It's a pretty classic recipe so I doubled it the first time round. The cookies are in the oven toasting as I type and some of them didn't make it to the second stage! Oops! I'm gonna try orange oil next with a white chocolate cream cheese glaze.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 26, 2008
Awesome! Followed everything exactly. Didn't have anise extract, so I used half vanilla and half orange. Very easy to make and delicious! I used wax paper and wet my hands to shape the rolls and had no problems sticking. They did stick to the cookie sheet though, but that's probably because I didn't grease it well enough.
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Cooking Level: Expert

Home Town: Virginia Beach, Virginia, USA
Living In: San Diego, California, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 25, 2008
So easy and so good. Followed exactly and the turned out great. Will try with other extracts in the near future.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jul. 25, 2008
The people I made it for said that the taste of the oil was too strong, and butter would have been better. Apart from that, an easy recipe (even though daunting at first) that turned out without problems!
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Cooking Level: Intermediate

Living In: Moscow, Moscow (Federal City), Russia

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 24, 2008
I use this recipe all the time. For Christmas, I added pistachios and dried cherries. Wonderful recipe and soooo easy to make.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 16, 2008
This Biscotti is so versatile. I made it Pina Colata style and it came out great.
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Pam

Cooking Level: Intermediate

Living In: Pottsville, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 4, 2008
I made these and followed the recipe to a T. except for adding almond extract instead of anise. I also pulled them out of the oven and immediately cut them with a pizza cutter, it worked perfectly. They didn't crumble at all. They were a bit crunchy on the outside and dry-ish in the center - which is just how I like them. They're perfect with a cup of coffee! Got rave reviews from my father-in-law too. I don't think I'll try another recipe, this one tastes good and it's so easy.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: Jun. 28, 2008
I made these a second time and they came out better then the first time. My mom wanted some so I made them with vanilla and butter extract and they have a nice flavor to them. I also put walnuts in them.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 26, 2008
My first time making biscotti. Fantastic basic recipe. Firm but moist. I just drizzled chocolate over the top, but next time I'll try some nuts and lemon in the batter. Everyone loved these.
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Cooking Level: Expert

Home Town: Pittsburgh, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jun. 4, 2008
Best biscotti I've made! I love anise so I followed the recipe exactly. I drizzled some with white chocolate and left the others plain. They're perfect! My daughter and I tucked them into "end of the year" gift bags with tea and cocoa packets for her teachers. Thanks Jandee, for this easy, foolproof recipe!
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Cooking Level: Intermediate

Home Town: Kingston, Massachusetts, USA
Living In: New Port Richey, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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Reviewed: May 18, 2008
This was my first time making Biscotti and I have to say this was great. I don't think I will ever buy store Biscotti again! My first time out I was daring and added zest of one medium size orange and crushed up some almonds I had on hand. I didn't use anise (I only had vanilla. Th dough is sticky so I divided it with a large spoon and smoothed it out on a cookie sheet like frosting. I also took advise from someone else on here and bought a Hershey's bar and melted it in the microwave, put it in a sandwich bag, snipped the end and drizzled it over the finished Biscotti. I will make these as a gift next time.
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Cooking Level: Intermediate

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: May 7, 2008
This is a great recipe. I've never made Biscotti before, and I couldn't believe how easy it was. They were really delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 19, 2008
I've just discovered how easy biscotti is to make and this is the best recipe so far! I've made several variations on this recipe, adding things to the basic batch. Adding 1/2 cup of nuts and chocolate chips, 1/8 cup cocoa and chocolate chips to make chocolate-chocolate chip biscotti; butter flavor and pecans for butter-pecan biscotti. To make sure mine is crisp, I turn the oven off after the second ten minutes of baking and let them cool in the oven. This recipe makes a perfect start, then add whatever you like.
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Home Town: Starke, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Apr. 16, 2008
My dad loved my grandmother's italian biscuits and we could never replicate...until now! Simple, yet wonderful recipe! Almond extract works well if you don't care for anise. THANKS!
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Cooking Level: Intermediate

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