The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 11, 2007
Great recipe, texture was very good, taste was great.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Feb. 11, 2007
I used 1 tablespoon maple extract and added 1/3 cup walnuts. Delicious!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 21, 2007
I make Biscotti all the time and always have problems with it crumbling...This is the first time that it sliced beautifully..I will use this one from now on and will try adding my favorite little extras in..Thank you so much..
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 14, 2007
This recipe is wonderful and it smells DELICIOUS! Vanilla or almond extract can be replaced for the anise extract.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jan. 4, 2007
this was a great recipe! my husband loved it and so did my toddlers who are 2, 3 ,&4. i used chocolate chips, pecans & vanilla for the anise(we had none) and they tasted just like chocolate chip cookies but as biscotti it was great! WATCH YOUR OVEN!
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Cooking Level: Expert

Home Town: Omaha, Nebraska, USA
Living In: Abilene, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 22, 2006
Wow! Easy, basic, and delicious. I'm so glad to have found this recipe. I'll make it again and again and again.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 20, 2006
Excellent!!! Followed the directions exactly and it came out perfectly. My advice would be let the biscotti cool COMPLETELY before slicing. I know this is difficult because you are anxious to get to that next step so they can be done and you can clean up, but, if you try to slice them while they are even slightly warm you will have a lot of crumbling and breakage. I baked the logs last night, let them sit overnight (covered) and then this morning sliced them with a serrated knife - virtually no breakage. Then I did the toasting step. Finally for fun, I melted some Hershey bars in a ziplock bag in the mnicrowave, snipped off a corner and piped the chocolate along the tops of the biscotti, and it drizzled down the sides......pretty professional looking! To get holiday festive try it with white chocolate melted and some red or green food coloring mixed in. This is a perfect classic biscotti recipe!
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Cooking Level: Intermediate

Home Town: Havertown, Pennsylvania, USA
Living In: Exton, Pennsylvania, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 19, 2006
Fantastic! Yummy! Perfect with a cup of tea/coffee/hot chocolate. I add almonds to my batch, and drizzle them with chocolate. Note: I did have problems slicing them, but even the broken pieces disappear quickly. :)
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The reviewer gave this recipe 4 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 18, 2006
These came out PERFECT!! I followed directions exactly and wouldn't change a thing!! They smelled awesome too!!
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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: Dec. 7, 2006
tasty! changed the recipe just a tad. omitted the anise and used 1 tsp vanilla and 2 tsp almond extract instead. i also added 1/2 C of sliced almonds. pretty good! i also dipped some in chocolate and drizzled the rest.
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Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 5, 2006
Perfect baked item to make up on a cold day. I had everything already here at home. They aren't fancy but they do the job. I mixed the recipe using my new Kitchen Aid which is easier and faster than by hand which is how I used to do biscotti.
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Cooking Level: Intermediate

Home Town: Fort Myers, Florida, USA
Living In: Auburndale, Florida, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Dec. 4, 2006
I added vanilla, cinnamon and dried apples when I didn't have any anise flavor available
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Oct. 18, 2006
delicious and easy to make. I also like the fact that it is made with oil instead of butter...a little healthier. Its versatile as well, accepting add-ins well. Try it with cranberries, white choc chunks & pistachios, omitting the anise (use vanilla) and adding grated orange peel. Yum!
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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: Oct. 6, 2006
These are great with a few changes. I add about 1/4 cup of finely chopped pecans OR walnuts plus 1/4 cup (or less) of finely chopped sliced almonds. In order to prevent the cookies from crumbling when sliced, I cut them straight out of the oven. I don't let them cool at all. Be careful not to burn yourself. I wear mits. Also I drizzle the biscotti's with melted white and milk chocolate. Really look gourmet and taste great too!!! Thanks for the simple but yet very tasty recipe!!!
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 29, 2006
I am giving this recipe 5 stars for texture, ease and appearance. I had absolutely no problems shaping or cutting these-- and they turned out beautifully. Just like store bought. However, I didn't have anise extract, so I used 1 tsp of almond and 2 tsp of vanilla, and while the flavour is still really good, it's not 5 stars (more like 4). Next time I'll use anise, or add cinnamon or something. The cookies are the perfect texture though, and I will definitely be using this recipe as a base for future biscotti.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Sep. 10, 2006
This is a great, basic anisette cookie... great flavor and texture! Thanks!
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Cooking Level: Expert

Living In: New York, New York, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 23, 2006
I got interrupted while making these yseterday ...I had reached the point where I was to add flour to the eggs so I put the egg mix in the fridge & then forgot about it. This morning I remembered & got back after it. I didn't have any problems in forming them into a roll...maybe it helped having the egg & sugar mixture very cool? I did not add the extract, instead I took the suggestion of ZZZORBA & added 1/2 tsp each cinnamon, cloves, nutmeg & coriander. They smelled fantastic! I divide the dough in hlaf & added chopped, dried cherries to half a batch & then dunked the ends in white chocolate after baking. I also cut them as soon as I could touch them for fear of them crumbling (none did). Thansk Jandee...they're wonderful!
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Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA
Living In: Keller, Texas, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Aug. 17, 2006
This was my first try at biscotti, and I loved this recipe. May not be "purist", but you can use orange juice and dried cranberries, or almonds and toffee bits, or my fam's favorite choc chips and walnuts. Electric knife is perfect for slicing without breaking.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
Reviewed: Jul. 24, 2006
Thanks for this recipe! This is my starting point then add in anything we want. I use a special biscotti pan given to me, when we cook the dough. It doesn't make as many even when I cut the recipe in half, but the pan makes it much easier. My daughter loves to make these cookies!
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Cooking Level: Expert

Home Town: Fredericksburg, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.66 star rating.
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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