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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debikm

Home Town: Starke, Florida, USA

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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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Lori820

Cooking Level: Intermediate

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Reviewed: Apr. 11, 2008

This was my first attempt at making Biscotti and these were perfect! Like another review stated, five stars are just not enough! Not being a huge fan of Anise, I also substitued the Anise with 3/4 tablespoon Almond Extract, 1/4 teaspoon Vanilla and shaped the dough between 2 sheets of wax paper (made it so easy to handle). Oh, and the cutting while hot with a pizza cutter suggestion is right on!

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FParden

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Reviewed: Mar. 13, 2008

I made this for an Italian brunch that I was going to, and it came out great. The only changes I made were using 3/4 tbsp. of almond extract and 1/4 tbsp. of vanilla instead of the anise. I also added some sliced almonds. It was delicious and easy. I'll make it again!

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CARINA

Cooking Level: Intermediate

Home Town: Pavilion, New York, USA

Living In: Spring Hill, Tennessee, USA

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Reviewed: Mar. 9, 2008

Easy, fast and delicious! I used vanilla extract and threw in 1/4 c. of slivered toasted almonds for flavor and WOW, sooooo delicious. The baking and preparing were simple. I used a pizza cutter for easier cutting. I will definitely use this recipe many more times.

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Steph

Cooking Level: Intermediate

Living In: Addison, Texas, USA

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Reviewed: Mar. 8, 2008

I made this with almond extract, and then whipped up a half batch with the contents three bags of Earl Grey tea rather than anise flavoring. It tasted like animal crackers, and thanks for a great recipe!

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Lava Means Love

Cooking Level: Expert

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Reviewed: Mar. 7, 2008

Best biscotti recipe I have ever tried and I have tried out most on the site. This recipe is by far the best. The cookies came out fabulous and taste delicious!

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laura

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Reviewed: Feb. 24, 2008

I've been making this biscotti recipe for so long, I figure it's time for a review! It's a great recipe, and a good base to start with if you like adding in different things. For example, I always use 1 tsp of cinnamon and also use vanilla instead of anise. Recently I've added in chocolate chips, which were good (of course, how can you go wrong with chocolate?). They keep really well too. I love the crunch of this cookie, and I like that it doesn't use butter.

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Rosemarie

Cooking Level: Intermediate

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Reviewed: Feb. 20, 2008

Made this as a biscotti trio for a family gathering. They turned out amazing and everyone loved them. I even got awesome compliments from my husband's chef uncle (he's hard to please sometimes and doesn't easily offer praise). Like others, I substituted almond extract for the anise. Also, I dipped half of the batch in chocolate and left the other half plain. They were great either way. I will be making these again, even if they were just for me =)

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Laura

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2008

I have tried a ton of biscotti recipes over the years, and this one is a winner for it's simplicity and ease! I needed a quick recipe to bring as a last-minute gift and this was perfect! I made a smaller batch and scaled the recipe down accordingly. I used melted unsalted butter instead of the oil, and omitted a couple of TBSP of flour based on others' remarks. I also added salt to the recipe (1/2 tsp. for a half-batch), cinnamon, and whole toasted almonds. I will definitely be using this recipe again and varying the spices and "additions" (fruits, nuts, chocolate, etc). Thanks to the original poster, and to all the others who have added their suggestions + remarks!

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LiftMore

Cooking Level: Expert

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Reviewed: Feb. 3, 2008

I was leery of using oil, because I heard biscotti should use butter, but they came out well in theory. I think the butter might give it a much better flavor and I'll try that next time. I used about 3 C and a tsbp flour. Very easy recipe. Texture was very nice. I, like many, did not have the anise. So I used half almond, half vanilla. I found the flavor lacking, and not quite sweet enough. The anise or some kind of toasted nut would probably help a lot. I know biscotti should have a mild flavor anyway, but I felt it did not compliment the flavor of coffee. The coffee almost emphasized the lack of flavor. But a very good biscotti "base" that I will experiment with.

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CookiEpiphany

Cooking Level: Intermediate

Home Town: Smithtown, New York, USA

Living In: Newport News, Virginia, USA

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Reviewed: Jan. 29, 2008

This recipe is simple and works beautifully! I found that putting the dough into the fridge for a bit before shaping it on the cookie sheet helped it to be more manageable (and less sticky).

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CurrerBell

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Reviewed: Jan. 18, 2008

delicious. instead of anise extract, used a combination of vanilla and almond extracts, as another reviewer did. also added anise seed.

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ginakp

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Reviewed: Jan. 8, 2008

Awesome recipe, I also swapped anise for 1/2 TB vanilla and almond extract, will use a bit more almond extract next time, tossed in chopped almonds and mini choc chips last time, this time am using walnuts and plan to dip in dark choc. Followed the tips from Anitalouise and used the pizza cutter, easiest best biscotti recipe I have used, shamefully admit I finished it all off in a matter of days!!

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LDUDETTE

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Reviewed: Jan. 2, 2008

The first time I made these biscottis, I accidentially used 3 cups of flour. They came out GREAT! My next batch, I included the forgotten 1/4 cup of flour and they became OK (not so good as the first batch). So, I recommend try using less flour. I've made these for Christmas presents for my 21mo daycare friends. Some parents told me that they ate them all before their kids could get a bite. This recipe is a keeper. Thank you for sharing!

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ying

Cooking Level: Intermediate

Home Town: Kowloon City, Kowloon Peninsula, Hong Kong

Living In: San Francisco, California, USA

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Reviewed: Jan. 1, 2008

Excellent recipe. Simple. Fast. One of the best I have ever used. I substituted butter rather than oil. Try both and decide which texture you prefer. I put 1/2 dram of anise oil in my recipe, and in another batch I used just vanilla. Great recipe to experiment with!

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Karen

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Reviewed: Dec. 31, 2007

These were great! I too substituted vanilla extract because it is what I had on hand. I coated the cooled biscotti with melted almond bark (baking aisle at Walmart). What a great little gift to give to the neighbors or teachers. You could even sprinkle any holiday sprinkles or chopped nuts on the almond bark to give it a festive look.

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Dec. 25, 2007

This turned out great!! I did add 1tbs of almond and 1 tbs of vanilla extract instead of the anise. I dipped them in semi sweet chocolate and drizzled white chocolate across them. Very easy to make.

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Jeffycat

Cooking Level: Intermediate

Living In: Littleton, Colorado, USA

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Reviewed: Dec. 23, 2007

These are sooo much better then the break your teeth ones you get at the store, they are just perfect!

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Midnite Myst

Cooking Level: Expert

Home Town: Portland, Oregon, USA

Living In: Juneau, Alaska, USA

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Reviewed: Dec. 21, 2007

This Recipe is very easy to make and tasted great. I used Vanilla instead of Anise and added some chopped Almonds to mine. I have never had Biscotti turn out this good before.

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Joy

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